Makai Palak
November 20, 2012

An Indian blend of spinach and corn usually served with roti or paratha

Cuisine North Indian
Course Main Course
Serves 4
Method Stovetop
Difficulty Easy
Cook Time 20  minutes
  • Cuisine North Indian
  • Course Main Course
  • Serves 4
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 20  minutes
Ingredients
cooking oil
1   tablespoon
onion (large)
1/2  
green chili
2  
tomato
1  
salt
2   teaspoon
butter
1   teaspoon
corn or makai
200   grams
spinach
250   grams
garlic paste
1   teaspoon
ginger paste
2   teaspoon
Instructions

1. Make a paste of spinach and tomato separately.

2. Also make a paste of ginger, garlic and green chili. Cut the onions into small pieces.

3. Soak the corn kernels in boiling water and let it cook for 5 minutes and then set it aside.

4. Heat the oil in a deep pan. Add the onion and fry till light brown in colour

5. Add the ginger, tomato paste, green chili paste, and garlic paste. Stir it well.

6. After 5 minutes, add the spinach paste to mix in the pan and stir it well.

7. Add the corn and salt. Cover the pan with a lid and cook for 5 minutes.