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Corn Palak, Microwave version

Leafy greens feature quite regularly on the weekly menu in our household, but for some reason I am not too fond of spinach as I feel it lacks a sharp flavor of its own. So, for most simple Maharashtrian versions of cooking leafy greens, I usually prefer using fenugreek, dill or anything else with a strong flavor; as those preparations primarily rely on the flavor of the vegetable itself. But when it comes to Spinach, I love to go Punjabi with it and spice it up with other flavors and use milk and cream and butter to make it rich and creamy; to make up for its own lack of flavor. This is a quick microwave version on Spinach curry that I make with corn, but the corn can be substituted with paneer (cottage cheese) or boiled potatoes to make the Punjabi classics: Palak Paneer and Aloo Palak. The portion below easily suffices 2-3 people, but you could increase the quantities to prepare this for more people.

Ingredients:

300gm Spinach (Palak), washed and coarsely chopped;

1 small red onion, quartered;

1 ripe tomato, quartered;

3-4 cloves of garlic, peeled;

½” piece of ginger, peeled and chopped;

1 green chili;

1 cup sweet corn kernels;

1/2cup milk;

1tsp Garam masala;

1/2tsp cumin-coriander powder (dhania jeera powder);

1tsp Oil,

¼ tsp red chili powder (or more if you want it spicier);

Salt to taste.

Method:

  1. Add ½ cup of water and a pinch of salt to sweet corn kernels, and microwave them on high power for 1 minute in a microwave safe bowl. Allow a standing time of another minute in the microwave and keep aside.
  2. Microwave the chopped spinach on high for 90 seconds, so that the leaves are cooked through and allow them to cool.
  3. Place the quartered onions, ginger, garlic and green chili in a blender jar and make a smooth paste of these.
  4. Transfer this paste to a large microwave safe bowl and add the cooking oil to it. Mix well. Microwave on high power for 90 seconds.
  5. Puree the quartered tomatoes and add the tomato puree to the cooked onion paste in the microwave safe bowl. Mix well and microwave further for a minute.
  6. Now add the cumin and coriander powder and Garam Masala to the above mixture, mix well and microwave on high for 30 seconds.
  7. Puree the cooked spinach from step2 in a blender and add the spinach Puree to the other ingredients. Mix and microwave for 1 minute.
  8. Add milk, corn and salt to the above mixture, mix well and microwave for two minutes. Allow a standing time of one minute in the microwave oven.
  9. Add a dash of fresh cream of white butter (optional) on the curry and serve hot with rotis or rice.

Note:

1. You can pass the gravy from step 7 through a sieve to get a smoother consistency, but I prefer retaining the fibre in the dish.

2. You could use fresh cream instead of milk to add a richer texture to the curry, and use water to adjust the consistency. But skimmed milk is a healthier substitute.

Chopped Spinach

Chopped Spinach

Sweet corn kernels

Sweet corn kernels

The masala cooked in the microwave..

The masala cooked in the microwave..

Corn Palak

Corn Palak

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This entry was posted on July 3, 2015 by in Microwave Recipes, Recipes and tagged , , , , , , , .
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