Lasooni Corn Palak Recipe | DHABA-STYLE Spinach Sabzi | ढाबे जैसा लसुनी कॉर्न पालक | Sanjyot Keer

By Your Food Lab · 40 min

Ingredients

Instructions

1. Blanch the spinach in boiling salted water for 30 seconds, then shock it in ice-cold water. Squeeze out the water.
2. Blend the spinach with coriander, mint, ginger and green chillies into a fine puree.
3. Chop the garlic roughly, the onions finely and the tomatoes roughly, keeping each separate.
4. Heat oil on high in a kadhai. Add cumin seeds, javitri and black cardamom and let them crackle.
5. Add half the garlic and cook on low until lightly coloured. Add the onions and cook until light golden brown.
6. Add Kashmiri chilli powder, turmeric, coriander powder and a splash of hot water, mix well and cook on high.
7. Add the tomatoes with a large pinch of salt and cook until soft and the oil separates.
8. Add the sweet corn and spinach puree, stir well and cook on high for 3-4 minutes.
9. Add hot water as needed to adjust the consistency.
10. Mix in sugar, grated nutmeg, garam masala, roasted kasuri methi, cream (if using) and lemon juice. Taste and add salt if needed.
11. Heat ghee on high in a tadka pan. Fry the remaining garlic until light golden, removing from heat as soon as it starts to colour.
12. Add red chilli, hing and Kashmiri chilli powder, stir, add coriander and pour the tadka over the sabzi.

Summarized from Your Food Lab's video. Watch it for the details.

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