Palak Baby Corn Subji

 

Preparation Time: 10 minutes.

Cooking Time: 15 minutes.

Serves: 4.

 

This is a low cal version of palak paneer in which I have used baby corn instead. Baby corn apart form being low in calories and fat as compared to other vegetables also imparts a crispy texture to the subji.

 

Ingredients

1 bunch spinach (palak)
½ cup baby corn, blanched and sliced
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing,)
1 onion, finely chopped
¼ teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon coriander (dhania) powder
½ cup low fat milk, page 142
1 teaspoon oil
salt to taste

To be ground into a paste

3 cloves garlic
12 mm. (½”) piece ginger
1 green chilli

Directions

1. Blanch the spinach in boiling water. Drain and purée to a smooth paste in a blender.
2. Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
3.  When the seeds crackle, add the onion and prepared paste and sauté for 4 to 5 minutes till the onion turns golden brown in colour.
4. Add the kasuri methi and coriander powder and sauté for another minute.
5. Add the spinach purée, baby corn, milk and salt and bring to a boil.

Serve hot.