Earlier this year, I tried my hand at an internet-based recipe for Palak Makai, or Indian-spiced Spinach with Corn. Unfortunately, as I described in my post about that effort, it was a bit of a disaster — bland and unhealthy, a fairly unappealing combination. As the crop of summer corn was winding down several weeks back, I decided to give this dish another try, but this time by utilizing some fresh spinach from the farmers' market and improvising the spices used based on what I use in Mutter Paneer/Mutter Tofu. The spinach dish turned out far better than the initial attempt — however, I think I ended up with the opposite issue, which was the dish was a little too spiced! I think I will make it again, but this time by halving the spice amounts used in the recipe directions below.
Palak Makai (v.2)
Ingredients:
- 1/2 tsp. ground cardamon
- 1/2 tsp dried fenugreek leaves
- 1/2 tsp. paprika
- 1/2 tsp. cayenne
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 2 tsp. ginger garlic paste
- 1 1/4 tsp. chopped jalapeno
- 1/2 cup chopped onion
- 1 tbsp. chopped cilantro
- 2 3/4 cup fresh spinach leaves, washed
- 1 1/4 cups cooked corn kernels (from approx. 2 cobs or use frozen kernels)
- 1 1/2 tbsp. sour cream
- salt
- water
- vegetable oil
Directions:
- Heat 1 1/2 tablespoons of vegetable oil on medium-high heat in a large saucepan.
- Add cardamon and let cook for 15 – 30 seconds or until fragrant, and then add ginger-garlic paste and fenugreek leaves. Saute for 1 minute.
- Mix in chopped onion and jalapeno and cook until the onion is translucent.
- Then add paprika, cayenne, cumin, and coriander. Saute for 10 – 15 seconds, coating the onion with the spices, and then add 1/4 cup water and cilantro.
- After mixture starts to simmer (just a few minutes), add the spinach leaves and cook the pan covered until spinach is wilted.
- Remove pan from heat, and place mixture in a blender. Blend until mixture is smooth.
- Place spinach mixture back in saucepan, and increase heat to medium. Add the sour cream, and salt to taste, and bring the mixture to a boil, while stirring constantly.
- Add the cooked corn to the pan, cover and cook for 2 – 3 minutes, adding additional salt as necessary.
- Remove from heat and serve!
Leave a Reply