Jain Style Corn Palak Recipe

Name: Jain Style Corn Palak Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: North Indian Recipes
Ingredients: 1 cup Spinach Leaves (Palak) packed; 1/2 cup Sweet corn boiled; null 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); null Oil as required; 2 null Tomatoes; 2 null Green Chillies; 8 to 10 null Cashew nuts; null Oil as required; 1/2 teaspoon Cumin seeds (Jeera); null Asafoetida (hing); 1/2 teaspoon Red Chilli powder

Archana's Kitchen

August 8, 2019

4616 Ratings

Time:Prep: 20 M|Cook: 25 M|Total: 45 M

Makes:4 Servings

Meal:Lunch

Cuisine:North Indian Recipes

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

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

Ingredients

To grind

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)

Oil, as required

2 Tomatoes

2 Green Chillies

8 to 10 Cashew nuts

For tempering (optional)

Oil, as required

1/2 teaspoon Cumin seeds (Jeera)

Asafoetida (hing)

1/2 teaspoon Red Chilli powder

Instructions for Jain Style Corn Palak Recipe

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.

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.

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.

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

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

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