Makki Palak Sabzi

After my successful experiments with chhole palak and Palak daal, I started working on more recipes and ways to feed greens to my little monsters. After all, no one can have too much of greens and none of us moms ever get tired of feeding healthy to our kids, in fact we never get tired of feeding/ over feeding our children. But, between all those over fed meals are times when we realize that they need to eat healthier and better and we work more towards nourishing their body.

My boys are pretty picky and not great fans of veggies. Basically, if they see no chicken/meat on the dining table, they feel their mom has enjoyed a free day or wasn’t really in a mood to cook…LOLzzz . I learnt one art pretty quick as a mother and that was that if you want your kids to eat veggies, you should not keep a substitute on the table and definitely, any kind of bribe doesn’t give a very good example. Like, I never promise them ice cream after dinner. What I do is, make a promise to cook anything they want for school lunch the next day. Our dinners mostly has these veggies, one reason being that dinners should be light and secondly, that’s the only meal we eat together as family. So, feeding vegetables that time cuts down my stress as Mr. Parveez handles the situation better.

Now, for kids who find it hard to gulp down veggies, its even more important to make dishes that look and taste great. Hence, the experiments and varieties. Your health is your most prize possession and so is the health of your family. Studies suggest that 80% of your health is from the food that you consume so, let that food be freshly cooked without preservatives from the “freezer aisle” of your grocery store or your favorite restaurant. These recipes are simple, quick and nutritious and so delicious that they will be a favorite in your family as much as they are in mine.

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Makki Palak Sabzi
Corn and spinach curry.
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Rating: 0
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Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make a Green paste from coriander leaves, green chilies and ginger garlic paste. Thoroughly wash the spinach leaves (palak) in water and dry them out. Cut the stem part and discard it. Now let us blanch the palak in boiling water. In a vessel, heat water and once it starts boiling, turn off the heat and add spinach leaves (palak). Let the palak gets blanched in water for 2 to 3 minutes. Once cooked take the palak in a strainer and pass it through cold running water. This way the palak will stop getting cooked and retain its green color. Let us make the puree of palak now. Take the boiled palak in a mixer grinder and make a puree. Keep the palak puree aside. Following ingredients are required to make corn palak sabji. The palak puree that we made in above steps, tomato puree, green paste and boiled corn kernels (sweet corn). Heat oil in a non-stick pan and once the oil is hot, add cumin seeds, followed by mustard seed, red chili and hing. Once seeds splutter, add onions and saute it till they turn transparent. Add ginger garlic paste, saute till the raw smell goes away, usually 1 minute. Pour in the green paste, followed by red chili powder, turmeric powder and Ammi masala. Pour in the tomato puree and mix it well. Let the tomato puree boil. Once the gravy starts boiling, Now add the corn, and cook for another few minutes. Add palak puree in onion tomato gravy and mix it well. Add salt to taste in palak gravy and cook it for 2 to 3 minutes. If require add a little water in gravy and adjust its consistency. Our spinach gravy is ready now. Cook the palak corn sabji for 3 to 4 minutes till all the flavors gels together. Corn palak sabzi is ready to serve. Once the sabji is cooked do not cover the pan with a lid. Keeping the lid on for any palak based curry once it is cooked will change its color from green to dark. Serve the Punjabi corn palak sabji with hot chapati, roti, plain paratha.
  2. Thoroughly wash the spinach leaves (palak) in water and dry them out. Cut the stem part and discard it. Now let us blanch the palak in boiling water. In a vessel, heat water and once it starts boiling, turn off the heat and add spinach leaves (palak). Let the palak gets blanched in water for 2 to 3 minutes. Once cooked take the palak in a strainer and pass it through cold running water. This way the palak will stop getting cooked and retain its green color. Let us make the puree of palak now. Take the boiled palak in a mixer grinder and make a puree. Keep the palak puree aside.
  3. Heat oil in a non-stick pan and once the oil is hot, add cumin seeds, followed by mustard seed, red chili and hing.
  4. Add Onions and saute till they turn transparent.
  5. Pour in the green paste, followed by red chili powder, turmeric powder and Ammi masala.
  6. Pour in the tomato puree and mix it well. Let the tomato puree boil. Let the gravy starts boiling,
  7. Now add the corn, and cook for another few minutes.
  8. Add palak puree in the pan and mix it well. Add salt to taste in palak gravy and cook it for 2 to 3 minutes. If require add a little water in gravy and adjust its consistency. Our spinach gravy is ready now. Cook the palak corn sabji for 3 to 4 minutes till all the flavors gels together.
  9. Corn palak sabzi is ready to serve. Once the sabji is cooked do not cover the pan with a lid. Keeping the lid on for any palak based curry once it is cooked will change its color from green to dark. Serve with parantha or phulkas.

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