Palak(Spinach) Corn Sabzi Healthy Recipe

3/4 cup spinach (palak) puree
1/2 cup blanched and chopped spinach (palak)
1 cup boiled sweet corn kernels (makai ke dane)
1/2 tbsp ghee
1/2 tsp cumin seeds (jeera)
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1 tsp grated ginger (adrak)
salt to taste
2 tbsp fresh cream
1/4 tsp garam masala
1/2 tsp chilli powder

1. To make palak corn sabzi, heat the ghee in a non-stick kadhai and add the cumin seeds.
2. When the seeds crackle, add the garlic, green chillies and ginger and sauté on a medium flame for 1 minute.
3. Add the spinach purée, spinach, corn, salt, 1/2 cup of water, fresh cream, garam masala and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Serve palak corn sabzi hot.

1. 1. To make palak corn sabzi recipe | Punjabi palak corn | spinach corn curry | take fresh spinach and remove the hard stems of the leaves.
   2. Place the leaves in a colander and wash them thoroughly under running water to get rid of all the dirt.
   3. Chop the spinach roughly.
   4. Boil enough water in a deep non-stick pan.
   5. Once the water is hot, add the spinach to it.
   6. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its color.
   7. Drain the spinach using a strainer.
   8. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. we need only 1/2 cup of blanched spinach. 

1. 1. Take 1 cup of sweet corn kernels.  
   2. Bring enough water to boil in a pan. 
   3. Add the sweet corn kernels. 
   4. Add a pinch of salt. 
   5. Boil for 5 minutes.
   6. Strain.
   7. boiled sweet corn kernels are ready.  

1. To make palak corn sabzi recipe  heat 1/2 tbsp ghee in a non-stick kadhai.
2. Add 1/2 tsp cumin seeds (jeera).
3. Let the seeds crackle.
4. Add 2 tsp finely chopped garlic (lehsun).
5. Add 1 tsp finely chopped green chillies.
6. Add 1 tsp grated ginger (adrak).
7. Sauté on a medium flame for 1 minute.
8. Add 3/4 cup spinach (palak) purée.
9. Add 1/2 cup blanched and chopped spinach.
10. Add 1 cup boiled sweet corn kernels (makai ke dane).
11. Add salt to taste. We added 1/2 tsp salt.
12. Add 1/2 cup of water.
13. Add 2 tbsp fresh cream.
14. Add 1/4 tsp garam masala.
15. Add 1/2 tsp chilli powder.
16. Mix well.
17. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
18. Serve palak corn sabzi hot