Jain palak corn curry | How to make Jain palak corn curry

By Sunita Maloo  |  11th May 2016  |  
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  • Jain palak corn curry, How to make Jain palak corn curry
Jain palak corn curryby Sunita Maloo
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

63

0





About Jain palak corn curry

This is a very common dish but I have made it in a Jain style without any root veggie.

Jain palak corn curry is a popular aromatic and delicious dish. You can try making this amazing Jain palak corn curry in your kitchen. This recipe requires 15 minutes for preparation and 10 minutes to cook. The Jain palak corn curry by Sunita Maloo has detailed steps with pictures so you can easily learn how to cook Jain palak corn curry at home without any difficulty. Jain palak corn curry is enjoyed by everyone and can be served on special occasions. The flavours of the Jain palak corn curry would satiate your taste buds. You must try making Jain palak corn curry this weekend. Share your Jain palak corn curry cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sunita Maloo for inputs. In case you have any queries for Jain palak corn curry you can comment on the recipe page to connect with the Sunita Maloo. You can also rate the Jain palak corn curry and give feedback.

Jain palak corn curry

Ingredients to make Jain palak corn curry

  • Palak or spinach 250 gms
  • Corn 100 gms
  • sugar 1tsp
  • Salt as per your taste buds
  • Zeera or cumin seeds 1/2 tsp
  • Ghee 1 tbsp
  • Cream or malai 1tsp
  • Green chillies 2nos
  • Milk to adjust the consistency of the gravy

How to make Jain palak corn curry

  1. Clean and blanch the spinach.
  2. Boil sweet corn after adding sugar and salt and strain the water
  3. Blend spinach into fine puree adding green chillies and malai
  4. Heat ghee in a wok
  5. Add cumin seeds let it splutter, add palak puree bring it to boil.
  6. Add corn and season it with salt if you find the consistency thick or dry add milk to the curry.

My Tip:

This the jain way, if you wish you can add onion garlic and ginger but don't add tomatoes it changes the, add cream or malai while blending keeps the green colour intact and gives creamy texture to the curry.

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