Another Attempt at Palak Makai (Indian Spinach with Corn)

Earlier this year, I tried my hand at an internet-based recipe for Palak Makai, or Indian-spiced Spinach with Corn.  Unfortunately, as I described in my post about that effort, it was a bit of a disaster -- bland and unhealthy, a fairly unappealing combination.  As the crop of summer corn was winding down several weeks back, I decided to give this dish another try, but this time by utilizing some fresh spinach from the farmers' market and improvising the spices used based on what I use in Mutter Paneer/Mutter Tofu.  The spinach dish turned out far better than the initial attempt -- however, I think I ended up with the opposite issue, which was the dish was a little too spiced!  I think I will make it again, but this time by halving the spice amounts used in the recipe directions below.

Palak Makai (v.2)

Ingredients:

• 1/2 tsp. ground cardamon
• 1/2 tsp dried fenugreek leaves
• 1/2 tsp. paprika
• 1/2 tsp. cayenne
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 2 tsp. ginger garlic paste
• 1 1/4 tsp. chopped jalapeno
• 1/2 cup chopped onion
• 1 tbsp. chopped cilantro
• 2 3/4 cup fresh spinach leaves, washed
• 1 1/4 cups cooked corn kernels (from approx. 2 cobs or use frozen kernels)
• 1 1/2 tbsp. sour cream
• salt
• water
• vegetable oil

Directions:

• Heat 1 1/2 tablespoons of vegetable oil on medium-high heat in a large saucepan.
• Add cardamon and let cook for 15 - 30 seconds or until fragrant, and then add ginger-garlic paste and fenugreek leaves.  Saute for 1 minute.
• Mix in chopped onion and jalapeno and cook until the onion is translucent.
• Then add paprika, cayenne, cumin, and coriander.  Saute for 10 - 15 seconds, coating the onion with the spices, and then add 1/4 cup water and cilantro.  
• After mixture starts to simmer (just a few minutes), add the spinach leaves and cook the pan covered until spinach is wilted.
• Remove pan from heat, and place mixture in a blender.  Blend until mixture is smooth.
• Place spinach mixture back in saucepan, and increase heat to medium.  Add the sour cream, and salt to taste, and bring the mixture to a boil, while stirring constantly.
• Add the cooked corn to the pan, cover and cook for 2 - 3 minutes, adding additional salt as necessary.
• Remove from heat and serve!

Comments

[Duane]

._ wonderful post, I will be sure to bookmark this for more of your writing.

[tarin]

good variation, adding chopped tomato is excellent. Also, a tip to avoid the gooey okra; after defrosting, stick it in the oven to dry out a bit, (but make sure it doesn't get too dry, or the okra will get crunchy and not in a good way!).