Makai Palak

This has been on my "to do" list for years now and the "corn" theme this week for the marathon seemed like a perfect opportunity to try it. It's a simple and quick subzi to put together, even though one may get intimidated by the list of ingredients in the recipe. It is a yummy side dish that goes well with rotis / parathas and is on the similar lines of the ever popular palak paneer.

Ingredients:
1 cup corn kernels (I used frozen corn.)
1 big bunch spinach (I got a little more than 1 cup puree)
2 - 3 green chillies (or as per taste)
1/2 tsp sugar
1 tbsp. kasuri methi
1 big onion, chopped roughly
1 inch piece of ginger
1 tbsp. oil
1 tsp cumin seeds
1/8 tsp turmeric powder
1 tsp amchur powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
Salt to taste
1/2 cup milk / 1/2 cup yogurt

Preparation:
* Grind onion and ginger to a fine paste.
* Wash the spinach leaves along with the tender stems. Bring 6 - 8 cups of water to a boil in a sauce pan adding 1/2 tsp of sugar. Add the spinach and the chilies. The sugar aids in retaining the vibrant color of spinach. Blanch for a minute, drain and refresh in cold water. Drain in a colander again. Grind them along with kasuri methi to a fine paste in a food processor. 

The cooking part:
* Heat oil in a saute pan and add cumin seeds. When they start to change a few shades darker, add the onion paste and saute until light brown.
* Add turmeric, coriander powder, cumin powder, amchur and garam masala. Stir well and cook for a minute.
* Next add corn, spinach puree and salt. Cook for about 3 - 5 minutes.
* Add milk / yogurt at the end, stir and remove from heat.
* Serve hot with rotis.

Note:
Tomatoes can be added in place of amchur. Add 2 chopped tomatoes  / tomato puree after the onion paste is fried and saute until the oil gets separated.

This is going to be a part of BM #35 under the theme of "Cooking with Corn". Check what other marathoners are cooking here.

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