If you have corn, paneer and spinach handy then this is a real quick, tasty and healthy recipe I’d say. Posting a simple healthy recipe below.
- 1 bunch tender spinach/palak leaves
- 100 gms paneer cut into cubes
- 100 gms corn kernels
- 1 tbsp oil
- 1 bayleaf
- 6 to 8 garlic cloves + 5 green chillies(adjust to spice required) + 4 sprigs of coriander leaves ground to a paste
- 2 tsp kasuri methi/ dried fenugreek leaves
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4th to 1/2 tsp garam masala powder
- Salt to taste
- Clean and rinse the palak leaves.
- Heat a vessel full of water, add a pinch of salt. When it starts boiling add palak leaves and blanch for 2 to 3 minutes.Transfer the palak leaves into cold water. This will keep the color of the leaves intact. DO NOT blanch for longer, the colour of leaves will change.Drain the excess water and blend the leaves to a smooth paste adding little water.Keep the puree covered.
- Blanch the corn with a pinch of salt and a pinch of turmeric powder. Adding turmeric powder brightens up the colour of the corn. Drain excess water and keep aside.
- On a nonstick/ceramic tawa/skillet shallow fry the paneer in a tsp of oil till light golden in colour and keep aside. Do not fry much as paneer will harden.
- Heat oil in a nonstick/ ceramic pan, add a bay leaf, then add the garlic, green chilli, coriander leaves paste.
- Saute till you get its aroma, then add coriander powder, cumin powder and saute well. Add the palak puree and bring to a boil.Add paneer cubes, corn mix gently, add kasuri methi and let it simmer. Add salt and sprinkle garam masala and stir well.
- Serve hot as a side dish with rotis or along with dal, rice.
- Palak has it’s own salt content so take it into consideration while adding salt.
- Paneer can be added as is, need not shallow fry. Tastes great both ways.
- Exposing palak puree to air for long makes it change colour as well it’ll get bitter, so keep it covered. (This tip is by Chef Vishnu Manohar).
- This is a very easy recipe. Cook it just before serving to enjoy its flavour to the maximum.
- Adding kasuri methi is optional, but it gives a very nice flavour and aroma to the gravy.
- Garam masala has a strong flavour, hence should be added in small quantities. Adjust the quantity depending on how strong its aroma is.