Jain Style Corn Palak Recipe

Jain Style Corn Palak is a delicious combination of corn, spinach, and spices. This dish is made without onion and garlic and serves as a great side dish with phulka or pulav.

Archana's Kitchen
Jain Style Corn Palak Recipe
765 ratings.

Jain Style Corn Palak is a delicious combination of corn, spinach, and spices. This dish is made without onion and garlic and serves as a great side dish with phulka or pulav. The freshness of spinach makes this dish even more tasty and flavourful.

Serve Jain Style Corn Palak along with Phulka, Pudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner.

If you like this recipe, you can also try other Gravy recipes such as

  1. Potoler Dolma Recipe
  2. Spicy Matar Masala Recipe
  3. Bengali Egg Curry Recipe

Course: Lunch
Diet: Vegetarian
Prep in

20 M

Cooks in

25 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 1 cup Spinach Leaves (Palak) , packed
  • 1/2 cup Sweet corn , boiled
  • Salt , to taste
  • 1 tablespoon Sugar
  • 1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Lemon juice
  • 1 tablespoon Garam masala powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Cumin powder (Jeera)
  • Cooking oil , as required
  • To grind
  • 2 Tomatoes
  • 2 Green Chillies
  • 8 to 10 Cashew nuts
  • For tempering (optional)
  • Cooking oil , as required
  • 1/2 teaspoon Cumin seeds (Jeera)
  • Asafoetida (hing)
  • 1/2 teaspoon Red chilli powder

How to make Jain Style Corn Palak Recipe

  1. To begin making the Jain Style Corn Palak recipe, blanch the spinach leaves and reserve in ice cold water. Drain and puree into a paste in a mixer grinder.

  2. Saute the ingredients mentioned under "To grind" in 1 teaspoon oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.

  3. In a heavy bottomed pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. Mix well and let the spinach paste cook for 3 to 4 minutes till it dries up a bit.

  4. Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins.

  5. Adjust water to desired thickness, adding a tablespoon or two at a time. Finish with crushed kasuri methi, salt and lemon juice.

  6. Mix everything well and it is ready to be served. Serve Jain Style Corn Palak along with PhulkaPudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner.

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Last Modified On Thursday, 08 August 2019 16:16
     
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