Dig into this heavenly Palak and baby corn masala and savour the fragrance of the mildly aromatic spices. Best served with either hot Basmati rice or Roti, slices of cucumber and onions, a dash of lime and a Boondi raita, this is my idea of a soul soothing meal on a cold afternoon.
1 medium sized bunch of Palak
9 baby corns
2 medium sized onions
1 large tomato
2 inch piece of ginger
5 green chillies
5 cloves of garlic
1/ 4 tsp of Garam masala
A pinch of Haldi/ turmeric
A few sprigs of coriander leaves along with their tender stems.
1 tbsp of Ghee/ clarified butter
2 tbsps of oil
1 tsp Jeera/ cumin seeds
1 heaped tbsp fresh cream.
Wash and blanch the Palak. Immediately dip it into ice cold water. Remove and keep aside. Cut the baby corn into bite sized pieces and boil them with a little salt till they are done. Slice the onions, ginger, garlic , green chillies and tomatoes roughly. Heat the ghee and oil mixture in a pan. Add the cumin seeds. Once it crackles, drop in the sliced onions, ginger, garlic and green chillies. Roast till translucent. Add the tomatoes, garam masala, salt and turmeric. Saute for a couple of minutes. Remove from flame and allow to cool thoroughly. Tip in the Palak, the roasted onion tomato mixture and coriander leaves into a blender and blend to a smooth paste. Tip it into a pan. Add the boiled baby corn and bring to a boil. Simmer for a minute and finally tip in the cream. Switch off and serve hot.
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