Makkai Palak

Spinach is one of the most favorite ingredients in our house. Everyone in my family loves any kind of preparation with spinach in it. The challenge though is in finding new and innovative recipes to feature this nutrition packed veggie. I almost always have frozen chopped spinach on hand, and also buy baby spinach leaves to use for salads and puree to mix with dal and rice for my son. He loves it too. Tired of the usual palak paneer, dal palak etc. I decided to combine spinach with corn and make ‘Makkai Palak’. It turned out to be a delicious curry to accompany rotis for dinner.

3 cups finely chopped fresh spinach
1 cup frozen corn kernels
1/2 cup milk
1 tbsp oil
1 onion, chopped fine
1 tsp ginger garlic paste
1/2 tsp garam masala
1/2 tsp red chilly powder
1 tsp coriander powder
2 green chillies slit
1/2 tsp kasoori methi
salt to taste

Heat the oil in a pan over medium high heat. Add the onion and saute until translucent and slightly golden brown. Add the green chillies and ginger garlic paste. Continue to saute until the raw flavor of ginger and garlic is cooked. Add the spinach and cook until it wilts. At this point, I used my immersion blender and blitzed this mixture a bit. You can cook and puree the spinach separately with the green chillies – puree them in the blender and then add it in. I prefer the coarse texture than the pureed version. Choose as per your liking.

Add the salt, garam masla, red chilly power, coriander powder and continue to cook the flavors. Add the corn and milk. Simmer for about 10 minutes until the flavors meld and the corn is tender. Place the kasoori methi between the palm of your hands, crush to release the flavors and add it to the curry. Serve hot with rotis/parathas.

Verdict: The sweetness of the corn gets accentuated with the creamy, milky spinach. With an undertone of spice, this is exactly the ‘different’ spinach dish we were looking for. Perfect with rotis for dinner.

Sending this to ‘Veggie/Fruit of the Month – Spinach’, event series by Priya Mitharwal.

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