INGREDIENTS
1/2 cup corn kernels, boiled
2 large bunches(600 grams each spinach)
2 medium onions, chopped
1 inch fresh ginger, grated
2 green chillies, chopped
a pinch of turmeric powder
1 teaspoon red chilli powder
1 teaspoon dried mango powder
salt to taste
1/4 cup skimmed milk yogurt
1 teaspoon garam masala powder
1 teaspoon dried fenugreek leaves, crushed
1 inch fresh ginger, cut into thin strips
1.Blanch spinach in a sufficient boiling water for one minute.
Drain and puree in a blender.
2.Heat a non-stick pan and roast onions, ginger and green chillies for
two to three minutes.
3.Add turmeric powder , red chilli powder , dried mango powder
and salt . Add one-fourth cup of water. Mix well and simmer for one or
two minutes.
4.Add yogurt and mix well. Add spinach puree, corn kernels and salt and
cook for two minutes.
5.Add garam masala powder and kasoori methi, stir and remove and from
heat.
6.Garnish with ginger strips and serve hot with rotis.
Tags: Makai Palak, sanjeev kapoor