This is a Recipe for Palak Makai (Spinach-Corn) an uncommon main course vegetable dish for spinach and mushroom lovers.
1 Spinach Bunch
¼ Cup Sweet Corn Niblets (boiled)
2 Big size Onion (chopped)
1 Tablespoon Ginger-Garlic (chopped)
2 Green Chilies
1 Medium size Tomato (chopped)
¼ Cup Tomato Puree
1 Tablespoon Oil
1 Teaspoon Cumin Seeds
½ Teaspoon Garam Masala
1 Tablespoon Butter
1 Tablespoon Fresh Cream
½ Teaspoon Black Pepper Powder
Salt as per taste
Clean, wash and boil the Spinach and then grind it and prepare Puree. Grind the Onion, Ginger-Garlic, Tomato, and Green Chilies into a fine paste.
Heat the Oil in a Kadhai and add the Cumin Seeds and fry for a minute, add the grounded Onion Paste and fry for two minutes. Then add the Tomato, Spinach Puree, Tomatoes, Tomato Puree, Salt and cook for ten minutes on a slow flame.
Add the Fresh Cream, Butter, Black Pepper ¼-cup Water and cook for five minutes on a slow flame.
Serve hot with Rice or Chapatti.