Hari Makai Ki Subzi

Sweet corn kernels cooked in Spinach puree.

Cuisine: North Indian

Time Required: 20 minutes

Hari Makai Ki Subzi

Ingredients:
1 Cup Makai / Sweet Corn Kernels, Boiled
1 Bunch Spinach, Blanched and pureed
2 Tomatoes, Chopped
2 Onions, Chopped
2 tbsp Cashew nut paste
Few sprigs Coriander leaves, Chopped
1tsp Ginger-Garlic paste
½ tsp Ginger, Julienned
¼ tsp Garam Masala
1tbsp Oil

Hari Makai Ki Subzi

Method:
Heat Oil in a pan/kadai and add Onion and sauté until brown. Add the Ginger-Garlic paste and fry for 2 minutes. Add Tomatoes and continue to stir-fry. Add the Garam Masala powder, Chili powder, Makai / Corn, and Palak puree.

Hari Makai Ki Subzi

Mix well and simmer for 5 minutes. Add Cashew nut paste and stir well. Serve hot garnished with Coriander leaves and juliennes of Ginger.

Hari Makai Ki Subzi
Note: This dish can be prepared without Onion and Garlic.

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