Baby corn palak otherwise known as baby corn and spinach is a wonderful vegetarian or vegan dish that you’ll be able to make quite easily. It goes well with a simple pulao and rotis and can be made with sweet corn as well instead of baby corn. This dish is fun to eat partially because it tastes amazing, but also because it is so vibrant and colorful. Try making it today, you and your loved ones will thank you.
Health Benefits
Corn is one of those vegetables that humanity has always eaten. It’s one of our oldest domesticated vegetables, and for good reason; it has a lot of naturally occurring health benefits. Eating corn helps to prevent anemia, protects your heart from various cardiovascular diseases, and even helps to improve your eye and skin health. This vegetable also helps you to treat diabetes by regulating the release and absorption of insulin inside the body.
Ingredients
2 cups palak (Indian spinach) – chopped
12 Baby corn
1 onion
4 green chillies
1 tsp ginger-garlic paste
3/4 tsp amchoor powder
1/4 cup milk
tsp garam masala: 3/4
1 tsp sugar
salt to taste
1 tsp oil
1 tbsp oil
1 tsp cumin seed
How To Make Baby Corn Palak
- Wash and chop palak roughly.
- Heat the oil in akadai.
- Add the chopped palak along with chili.
- Cook for 1-2 mins to reduce the water content of the palak.
- Let the palak cool down then grind it into a puree.
- Cut the baby corn into your desired shape.
- Pressure cook with water, salt, and ½ tsp of sugar for 3 whistles.
- Heat kadai with oil and temper with jeera.
- Add the onions and cookuntil they turn transparent.
- Add the ginger-garlic paste and cook over a medium flame for a minute.
- Add pureed palak, sugar.
- Cook for 2 mins making sure not tolose the color.
- Add cooked baby corn.
- Mix well, add cream andsalt as needed.
- Adjust water or milk to reach the desired consistency.
- Mix in garam masala.
Trivia
Did you know the maximum size of a corn kernel is 2.5 cm?