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.
HEY THERE!