Palak baby corn recipe

Ingredients

To temper

Method

1. Wash and chop palak roughly. Heat a kadai with oil, add the chopped palak along with chilli. As we have washed the palak, there will be little water retained in the leaves, it will help in cooking. Just fry for 1 or two minutes until the volume reduces.



2. Cool down and grind it to puree. Meanwhile you can pressure cook baby corn. Cut into your desired shape, I chose diagonal cut. I cut each baby corn into 4-5 diagonal pieces. You can also cut into tiny cylinders. Pressure cook for 3 whistles with little water, salt and 1/2 tsp sugar.



3. Heat kadai with oil and temper with jeera. Add finely chopped onion and fry till transparent.



4. Add ginger garlic paste and fry for a minute in medium flame. Add pureed palak, sugar.



5. Cook for 2 minutes, without losing the colour much. Add cooked baby corn.



6. Mix well, add required salt, cream. Flame should be in low. Adjust water or milk to get desired consistency.



7. Add garam masala and mix well. Let it heat up for a minute in low flame, never let it boil in high flame, to avoid curdling.

Notes

• If you don’t have amchoor powder, fry 2 finely chopped tomatoes after onion to proceed with the recipe.
• Something tangy should be added to balance the gravy.
• Make sure to cook palak properly, otherwise, will end up in bitter gravy.
• I realised I added less milk/ water, so mine looks thick, add accordingly.
• You can top with butter or ghee while serving to enhance the taste.
• You can replace the baby corn with a cup of cooked sweet corn too.