Palak Makkai Malai Recipe

Cooking Directions

• STEP 1.Blanch the spinach leaves in boiling water for a few minutes, then drain and rinse with cold water.
• STEP 2.Puree the blanched spinach leaves in a blender until smooth.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes and cook until they turn soft.
• STEP 5.Add the pureed spinach, corn kernels, salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for a few minutes.
• STEP 6.Add fresh cream and mix well. Cook for another 2-3 minutes.
• STEP 7.Serve hot with roti, naan, or rice.

Cooking Tips

• Make sure to blanch the spinach leaves for just a few minutes to retain their vibrant green color.
• You can use fresh or frozen corn kernels for this recipe.
• For a healthier version, you can substitute cream with milk or yogurt.

Storage and Serving

• Store the curry in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and garnish with a dollop of cream.