Name: Makai Palak
Yield: Serves 4
Cuisine: Indian
Ingredients: ¾ teaspoon amchur (dried mango powder); ½ cup (125 grams) plain yogurt, whisked; 1½ teaspoons table salt; ½ cup (75 grams) cooked corn kernels; Pinch of ground turmeric; ½ teaspoon red chile powder; 2 green chiles, stemmed and chopped; ¼ teaspoon ground roasted kasoori methi (dried fenugreek leaves); 1 teaspoon garam masala (spice mix); 2 medium red onions, chopped; 1 tablespoon fresh garlic paste; 2 large bunches fresh spinach, chopped; 1 tablespoon vegetable oil; 1-inch (2½-cm) piece ginger, julienned

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

My wife, Alyona, is a big fan of this spinach-and-corn dish, served with rotis or parathas. In fact, she enjoys the leftovers on toast for breakfast!

Ingredients

2 large bunches fresh spinach, chopped
1 tablespoon vegetable oil
2

Method

Place a nonstick saucepan over high heat and add 8 cups (1.6 liters) water. When it comes to a boil, add the spinach and blanch for 1 minute. Drain and refresh in cold water. Drain well in a colander. Transfer to a food processor and process to a purée. Transfer to a bowl.