Corn lahshun palak

Corn and spinach are an amazing combination of nutrients for dinner and lunch.


500 gm palak (spinach)

100 gm boiled corn

2 tsp oil

¼ jeera

1 pinch Hing

½ ginger & garlic paste

2 chopped onion

1 large tomato

2 Red Chillies

4 Garlic cloves

½ tsp coriander powder

½ tsp salt

½ tsp mirchi powder

½ tsp salt


1  Rinse spinach leaves (palak) very well in fresh water and Drain the    water very well.

2   Take 5 cups water . Let the water come to a boil and then Quickly add the spinach leaves to this hot water.

3 After 5 minutes remove the spinach from boiled water .Keep the spinach in cold water  for 2 to 3 minutes.

4 After4 minutes  transfer the spinach in grinder jar.

 6 Grind smooth paste . Set the spinach puree aside.

7 Take a pan and put  2 to 3 tablespoons oil or or ghee or butter .

7 Add 1 teaspoon of cumin seeds. Fry them until they crackle, become aromatic, and are browned.

8  Add chopped onion. after brown put chopped tomato and ginger garlic paste.

9  put dhania powder ,salt and Mirchi powder.

10  stir 5 minutes till oil come.

11 Mix very well. 

12 When the masala paste is sauteed very well, then add besan and cook it 5 mints.

 13  Add boiled american corn and mix it properly. 

14   Now add   the spinach puree to the pan. Mix gently after 10 minutes.

Turn off the flame.

15 For tadka take pan add 2 tsp ghee put jeera, red chilies, and chopped garlic.

16 Add tadka in corn palak.

17 Now corn palak is ready.

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