Introduction:

 

The first time I made Palak Corn Ki Sabji, I was on the lookout for a nutritious yet quick dinner option. I had some fresh spinach lying around and a bag of frozen corn, and that's when this recipe came to life! The vibrant green of the spinach paired with the sweetness of corn felt like the perfect combination for a cozy meal after a long day.

This dish quickly became a staple in my kitchen because it ticks all the boxes—easy, healthy, and flavorful. Plus, it's a great way to sneak in some greens for those who aren't too fond of spinach. Let me tell you, Palak Corn Ki Sabji has made its way into my weekly meal rotation and never fails to impress my family.

 

Ingredients:

 

• Water (for blanching palak)
• 1 tbsp sugar
• 1 bunch palak (spinach) leaves
• 2 green chilies
• A handful of coriander leaves
• Cold water
• Water (as required)
• 2 tbsp oil
• 1 tsp jeera (cumin seeds)
• 2 tbsp garlic (chopped)
• ½ tbsp ginger (chopped)
• 2 dry red chilies
• 1 tsp kasuri methi
• 1 tsp saunf (fennel) powder
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• Shredded palak (spinach)
• 200 gms frozen corn kernels
• Water (as required)
• ½ tsp garam masala
• ¼ cup curd
• Palak puree
• 1 tbsp white butter
• 2 tbsp fresh cream

 

Instructions:

 

Step 1: Blanching the Palak, Green Chili, and Coriander
Boil water in a pan with 1 tbsp of sugar.
Add the palak leaves, green chilies, and coriander to the boiling water and blanch for 1 minute.
Quickly transfer the blanched ingredients to a bowl of ice-cold water to preserve the color.
Drain and blend them into a smooth puree. Set aside.

Step 2: Tempering and Sauteing
Heat 2 tbsp oil in a pan and allow the jeera to splutter.
Add chopped garlic, ginger, and dry red chilies. Sauté until the garlic turns golden brown and fragrant.
Add kasuri methi, saunf powder, coriander powder, turmeric, red chili powder, and salt. Stir briefly.

Step 3: Cooking the Shredded Palak and Corn
Add shredded palak (not the puree) to the pan and sauté until softened.
Next, add the frozen corn kernels and stir well to combine.
Add a little water and cook the corn until tender. Let the water evaporate before proceeding.

Step 4: Adding Curd
Lower the heat and slowly add the curd, stirring continuously to prevent curdling.
Cook on low heat until the curd is absorbed into the mixture.

Step 5: Incorporating the Palak Puree
Pour the prepared palak puree into the pan, stirring everything together.
Cook for a few minutes, letting all the flavors blend nicely.

Step 6: Final Touches
Add garam masala for flavor, then stir in white butter and fresh cream for richness.
Simmer for a few more minutes before turning off the heat.

 

 

 

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the Recipe:

 

Palak Corn Ki Sabji is a delightful blend of spinach and corn cooked with a medley of aromatic spices. The natural sweetness of corn contrasts beautifully with the earthy flavor of spinach, creating a well-balanced dish that is both satisfying and nutritious.

This recipe is not only easy to prepare but also packed with vitamins and fiber, making it a wholesome choice for a quick weeknight dinner. It's a versatile dish that can be enjoyed with rotis, parathas, or even a bowl of steaming hot rice. Whether you're looking for a light meal or a comforting side, Palak Corn Ki Sabji delivers on both taste and nutrition.

 

Cooking Tips:

 

• Blanching the spinach: To preserve the vibrant green color of spinach, blanch it in boiling water for just 1-2 minutes and immediately transfer it to ice-cold water. This process helps retain both color and nutrients.
• Corn selection: If you're using frozen corn, be sure to thaw it completely before adding it to the dish. Fresh corn can add a slightly sweeter taste, so adjust seasoning accordingly.
• Consistency control: You can adjust the thickness of the gravy by adding more or less water, depending on whether you prefer a dry sabji or a semi-gravy consistency.

 

Pairing Guide:

 

Palak Corn Ki Sabji pairs beautifully with Indian bread like rotis, parathas, or naan. If you're in the mood for something more filling, serve it with steamed rice or jeera rice. For a complete meal, you can add a refreshing side like cucumber raita or plain yogurt. To elevate the meal, pair it with a chilled glass of masala buttermilk or a light mango lassi.

 

Frequently Asked Questions:

 

1. Can I use frozen spinach for Palak Corn Ki Sabji?
Yes, you can use frozen spinach, but make sure to thaw and drain it before cooking. Fresh spinach adds a better texture, but frozen spinach is a convenient alternative.

2. How do I make the sabji spicier?
To add more heat, you can increase the amount of green chilies or add a pinch of red chili powder. Adjust the spices according to your taste.

3. What kind of corn should I use for this recipe?
Both fresh and frozen corn work well. Fresh corn adds a slightly sweeter flavor, but frozen corn is more convenient and works just as well.

4. Can I make this recipe vegan?
Palak Corn Ki Sabji is naturally vegan if you skip any dairy-based ingredients like cream or butter. Use oil instead of ghee for tempering.

5. How can I store leftovers?
Store the leftover sabji in an airtight container in the refrigerator. It will stay fresh for 2-3 days. Reheat it in a pan or microwave before serving.

6. Can I make this dish ahead of time?
Yes, you can prepare Palak Corn Ki Sabji in advance. Just ensure to store it properly in the fridge and reheat it gently when ready to serve.

7. What is the best way to reheat this sabji?
Reheat the sabji on low heat in a pan, adding a splash of water if it has thickened too much in the fridge. You can also microwave it, but be sure to stir halfway through for even heating.

8. Can I add other vegetables to this sabji?
Absolutely! You can add vegetables like bell peppers, peas, or carrots to make it more hearty and colorful.

9. Is Palak Corn Ki Sabji gluten-free?
Yes, this dish is naturally gluten-free, making it a great option for those with gluten intolerance or on a gluten-free diet.

10. Can I use canned corn for this recipe?
Yes, canned corn can be used in this recipe, but be sure to drain it well before adding it to the sabji. You might also need to adjust the seasoning since canned corn can be slightly saltier.

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