पालक पनीर से भी ज्यादा स्वादिष्ट बनता है ये पालक स्वीट कॉर्न की सब्जीPalak Corn Ki Sabji | Cornsabji

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense while collard greens are often less expensive.

corn

🥗Healthier: peas

💰Cheaper: frozen corn

Peas are lower in calories and can be more affordable.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder offers a similar flavor profile at a lower cost.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common herb that can be used for similar flavor.

Peel the corn and remove the seeds; you can also use frozen corn.

Heat water in a pot and add a little salt.

Once the water is hot, add the washed spinach and let it boil for just one boil.

Immediately remove the spinach and place it in cold water to stop the cooking process and maintain its color.

In the same water, add the corn seeds and let them boil for just one boil.

Turn off the flame and remove the corn as well.

For the gravy, take 3 tomatoes, 10-15 cloves of garlic, 1 green chili, and a piece of ginger, and finely chop the onion.

Blend all the ingredients except the onion in a mixer jar to make a paste.

In a pan, add oil, then add mustard seeds and cumin seeds; let them crackle.

Once they crackle, add the chopped onion and sauté until the onion changes color.

When the onion looks slightly browned, add the blended gravy paste to the pan.

Add salt, 1 tablespoon Kashmiri red chili powder, 1 tablespoon coriander powder, and 1/2 teaspoon turmeric powder to the paste.

Mix everything well and cook until the oil releases from the masala.

Add the blended spinach to the pan and cook for 4-5 minutes, adding a little water if needed.

Cook uncovered for 4-5 minutes until the spinach color changes and it is well cooked.

Add the boiled corn to the gravy and mix well.

Adjust the consistency of the gravy by adding a little water as needed.

Let it cook on low flame for 5-7 minutes to allow the corn to absorb the flavors of the gravy.

Finally, add 1/2 teaspoon garam masala, 1/4 teaspoon kitchen king powder, and 1/2 teaspoon kasuri methi; cook on high flame for 1 minute.

Prepare a tempering by heating 1 tablespoon ghee in a separate pan; turn off the flame once hot.

Add 1/2 teaspoon Kashmiri red chili powder to the ghee and pour it over the sabji.

Mix well and serve the palak corn ki sabji.

Cooking Techniques

Equipment Needed

Spice Level: