Jain Style Corn Palak Recipe: A Flavourful North Indian Delight
Jain Style Corn Palak is a wholesome and vibrant vegetarian dish that combines the earthy goodness of spinach and the sweetness of corn with aromatic spices. This recipe excludes onion and garlic, making it a perfect choice for those following Jain dietary preferences. Its rich texture and delightful flavors make it a versatile dish that pairs wonderfully with phulkas, pudina parathas, or even steamed rice. Whether for a comforting lunch or a satisfying dinner, this recipe is bound to win hearts.
Recipe Overview
| Attribute | Details |
|---|---|
| Cuisine | North Indian |
| Course | Lunch/Dinner |
| Diet | Vegetarian, Jain |
| Preparation Time | 20 minutes |
| Cooking Time | 25 minutes |
| Total Time | 45 minutes |
| Serves | 4 |
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 1 cup, packed |
| Sweet Corn | 1/2 cup, boiled |
| Salt | To taste |
| Sugar | 1 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 tablespoon |
| Lemon Juice | 1 teaspoon |
| Garam Masala Powder | 1 tablespoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Oil | As required |
Ingredients for Grinding
| Ingredient | Quantity |
|---|---|
| Tomatoes | 2 |
| Green Chillies | 2 |
| Cashew Nuts | 8–10 |
Ingredients for Tempering (Optional)
| Ingredient | Quantity |
|---|---|
| Oil | As required |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Red Chilli Powder | 1/2 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Fats | 12 g |
| Iron | 3 mg |
| Vitamin C | 18 mg |
| Calcium | 45 mg |
Instructions
Step 1: Blanch and Puree the Spinach
- Wash the spinach leaves thoroughly to remove any dirt or grit.
- Blanch the spinach leaves in boiling water for 2–3 minutes until they wilt.
- Immediately transfer the spinach to ice-cold water to retain its vibrant green color.
- Drain the spinach and blend it into a smooth puree using a mixer grinder. Set aside.
Step 2: Prepare the Tomato-Cashew Masala
- Heat 1 teaspoon of oil in a pan over medium heat.
- Add the tomatoes, green chillies, and cashew nuts. Sauté until the tomatoes soften and shrink slightly.
- Allow the mixture to cool, then grind it into a smooth paste with a little water. Keep aside.
Step 3: Tempering (Optional)
- Heat a heavy-bottomed pan and add oil as needed.
- Add cumin seeds and let them splutter.
- Sprinkle asafoetida and red chilli powder, stirring quickly to prevent burning.
Step 4: Cook the Spinach Base
- To the tempered pan, add the spinach puree and salt. Stir well and let it cook for 3–4 minutes over medium heat.
- Allow the spinach mixture to thicken slightly and deepen in flavor.
Step 5: Add Tomato Masala and Spices
- Add the prepared tomato-cashew paste to the spinach mixture. Stir to combine.
- Mix in the garam masala powder, red chilli powder, cumin powder, sugar, and boiled corn.
- Adjust the consistency by adding water a tablespoon at a time until the desired thickness is achieved.
Step 6: Finishing Touches
- Sprinkle crushed kasuri methi and stir well.
- Add a splash of lemon juice for a tangy finish and check the seasoning.
Step 7: Serve and Enjoy
Serve Jain Style Corn Palak hot with phulkas, pudina tawa parathas, or steamed rice for a wholesome meal.
Chef’s Tips
- For Bright Green Spinach: Always blanch spinach briefly and cool it immediately in ice water to lock in its vibrant color.
- Adjust Sweetness and Spice: The balance of sugar and spice can be adjusted according to your taste preferences.
- Add Crunch: A handful of roasted cashews or toasted sesame seeds can be sprinkled on top for added texture.
This Jain Style Corn Palak recipe is a harmonious blend of simplicity, flavor, and nutrition. With its easy-to-follow steps and delightful taste, it’s sure to become a favorite in your kitchen. Pair it with your choice of Indian bread or rice to create a comforting meal that everyone will savor.
