Makai Palak Malai with Nan

Servings:
4-5
Preparation Time:
20
Cooking Time:
20

Ingredients

  • Del Monte Whole Corn kernels, drained – 260 grams
  • Spinach – 500 grams
  • Butter – 2 tbsp
  • Cumin seeds, whole – ½ tsp
  • Onions, chopped – 1 medium
  • Green chilli, minced – ½ tsp
  • Ginger, minced – 1 tsp
  • Garlic, minced – 1 tbsp
  • Salt – to taste
  • Coriander Powder – 1 tsp
  • Garam Masala Powder – ½ tsp
  • Kasoori Methi, crushed – 2 tbsp
  • Fresh Cream – 3 tbsp
  • Cherry Tomatoes – handful

Method

  1. Wash, drain, shred finely & wash the spinach again until all the dust & dirt is removed.
  2. Blanch it in salted water for a minute or two & refresh it under plenty of cold water. Drain & keep aside.
  3. Heat butter in a non-stick frying pan, crackle cumin seeds in it and add ginger & garlic, sauté until golden.
  4. Add chopped onions and minced chilli, sauté on medium until golden.
  5. Sprinkle salt, coriander powder, garam masala powder and kasoori methi, mix well & sauté further for couple of minutes.
  6. Add prepared spinach and corn kernels, mix & sauté further for couple of minutes.
  7. Add fresh cream and cherry tomato halves (reserving few for garnish), mix well & simmer until bubbles appear on top.
  8. Garnish with cherry tomatoes & serve hot with nan or steamed basmati rice.