Makai aur Palak ki Subzi

About Makai aur Palak ki Subzi

Ingredients

• Corn kernels, boiled 3 tbsps
• Spinach puree 2 cups
• Sunflower oil 1 tbsp
• Cumin seeds 1 tsp
• Ginger, finely chopped 1 tsp
• Garlic, minced 2 tsps
• Red chilli powder to taste
• Salt to taste
• Black pepper powder 1 tsp
• Thin strips of ginger to garnish
• Thin slices of tomato to garnish
• Green chilli to garnish

How to Make Makai aur Palak ki Subzi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds, ginger and garlic and saute till lightly browned and fragrant.
2. Add red chilli powder, mix and saute for 1 minute.
3. Add spinach puree, corn kernels and 2 tbsps water, mix and cook on medium heat for 2 minutes.
4. Add salt and black pepper powder and mix well.
5. Transfer into a serving dish, garnish with ginger strips, tomato slices and green chilli and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps