CORN PANEER PALAK

  #winterspecial  #healthyrecipe #lovetocookathome #Dfoodies..

Heyfrnds, this is Dt. Nupur.. 

My Blog and my new YouTube channel is for people who categorizes themselves to be Foodies. Being a dietitian I love to cook and that too with all of the dietary needs and tips at home. So I have brought here a new channel named "D-foodies"..

"Prepare Foods You Love To Eat"..

Frnds here I'll be sharing some tasty and healthy recipes. Hope people love to read my healthy recipes and do try them at home..

Today's Blog is a recipe for "CORN PANEER PALAK". CORN PANEER PALAK is a Northindian Curry serve at lunch or dinner, tastes delicious with paratha and little of salad...So here's the "CORN PANEER PALAK" recipe with detailed photo and written recipe..

So do try this yummy recipe and share your experience in the comments section.

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Keep Cooking, Eat Healthy..

Dt. Nupur

https://g.co/kgs/d962Ui

Full Recipe:         

Cook Time: 15 mins

Servings: 4 Servings 

Cuisine: North Indian

Nutritional value: This delicious North Indian curry, with key ingredients Corn and Spinach, where spinach adds antioxidants, Vit C, Vit A & Folate that too fat free. And sweet corn on the other hand, rich in fibre, Vit B3. Sweet corn also reduces Cholesterol and promotes healthy heart. Adding paneer to this dish increases calcium content. So this curry is a whole winter plate of taste and health benefits.

Now let me tell you it's Nutritional content-

Calories- 100 kCal.             Carbs- 8 g

Protein-  3 g                          Fat-  4 g

Fibre- 8 g                             Sodium- 2 mg

Calcium- 20%                       Iron- 30%

 

INGREDIENTS

For Palak Puree

Spinach- 1 bunch

Oil- 1 tsp

Garlic- 4 cloves

Ginger- 1 inch piece

Chilli- 4 (cut into half)

Onion- 2 (sliced)

Tomato- 4 (finely chopped)

Cashew + Peanuts- 1/2 cup

For Curry/ Gravy

Oil- 1 tsp

Ghee- 1 tsp

Cumin- 1 tsp

Bayleaf- 1

Cardamom- 2 pods

Garlic- 4 cloves (finely chopped)

Onion- 1/2 (finely chopped)

Cream- 1/4 cup (optional)

For Corn- Paneer

Oil- 1/2 tsp

Butter- 2 tsp

Sweet corn- 1/2 cup

Paneer- 1/2 cup (diced)

STEP BY STEP RECIPE

For Palak Puree:

1. Firstly, boil water and add a bunch of Spinach to the boiling water. Keep it for a minute or two and drain off.

2. Now pour some cold water and drain off again.

3. Keep this blanched Spinach aside.

4. In a pan, heat oil and Garlic, Ginger and Chilli to pan. Saute for a minute.

5. Now add Onion and saute again until translucent. Then add the tomatoes.

6. Saute tomatoes until water of tomato evaporates.

7. Then add Cashew and Peanuts, saute a little. And add blanched Spinach.

8. Saute for about 2 minutes. Flame off, cool it down and blend into smooth paste/ puree.

For Curry/ Gravy:

1. In a deep pan, take oil and ghee, heat.

2. Add Cumin, Bayleaf, Cardamom, let Cumin crackle.

3. Add Garlic and Onion, saute until aromatic and Onion changes to dark.

4. Now add the Palak Puree. Cook until oil separates.

5. Then Cream can be added, which is totally optional and mix well. But adding Cream to the dish will give a nice richness.

6. Now Gravy consistency should be balanced with adding water little by little and continuous stirring. Gravy requires about 1 cup of water.

For Corn-Paneer:

1. In another pan, add oil and butter. Then add Sweet corn and Paneer.

2. Saute both properly until absorbs buttery flavor.

3. Then add directly to the Gravy. Mix properly.

4. Serve the Corn Paneer Palak Curry with Paratha, Naan or Roti.