Chanced to see Rajeshwari Pathan‘s Palak corn Mastani in her blog Rajeswari’s Delight.
I just wanted to recreate that recipe using my idea.
I always love palak paneer so thought of recreating the same with addition of sweetcorn and cashew masala.
So here is my version of Palak Paneer and Corn masala
Palak leaves – 1bunch(washed and blanched )
Home made crumble paneer ( Paneer made from adding vinegar in ½ l milk)
Fresh Sweet corn – ¼ th cup boil till done (You can take frozen too)
Cashew – 4 pieces ( Keep soaked in warm water for 20 minutes)
Garlic – 4 cloves
Ginger – 1/2 inch
Onion – 1 small chopped finely
Tomato – 2 big chopped finely
Red chilli powder – 1 tsp
Sugar – 2 tsp
Salt as per taste
Milk or fesh cream – 2 tbsp
Mustard Oil ( or you can take butter or any oil)
Zeera – 1 tsp
Saunf – 1 tsp
Garam masala powder – 1 tsp
Roasted Zeera Dhania Powder – 1 tsp
Water as required
Butter – 1tsp ( For garnishing)
Coriander leaves, Sweetcorn and palak ( For garnishing)
To be grinded into paste – Tomato, ginger, garlic, cashew and 1 tsp saunf ( Cashew masala Paste)
To be grinded into paste – Blanched palak
Take a kadhai .
Heat mustard oil.
Then add the zeera and wait till it stops crackling.
Add 1 tsp sugar wait till it gives out nice colour.
Then add the grinded cashew masala paste and a little water .
Bhuno the masala well till the raw smell of the masala goes off.
Then add the palak puree and salt.
Then add the homemade crumble paneer nad the bolied sweetcorn.
Add the milk or fresh cream and 1 tsp sugar.
Add zeera dhania powder and garam masala.
Then put off the heat.
Garnish with butter, coriander leaves, sweetcorn and boiled palak leaves.
Serve with chapati .