Khatta Makai Palak Recipe

Cooking Directions

• STEP 1.Blanch the spinach leaves in boiling water and blend into a smooth puree.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger, and garlic.
• STEP 3.Add chopped onions and cook until golden brown.
• STEP 4.Add tomato puree, spices, and cook until the oil separates.
• STEP 5.Add corn kernels, spinach puree, and simmer for a few minutes.
• STEP 6.Garnish with cream and serve hot with rice or roti.

Cooking Tips

• Blanching the spinach helps retain its vibrant green color.
• Adjust the spice level according to your preference.
• Add a pinch of sugar if the curry is too tangy.

Storage and Serving

• Store the leftover Khatta Makai Palak in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve with a dollop of butter or ghee for added richness.