Jain Style Corn Palak (Jain Style Spinach and Corn)
Description: Jain Style Corn Palak is a delightful combination of sweet corn, spinach, and a mix of aromatic spices. This dish avoids the use of onions and garlic, making it suitable for Jain dietary preferences. The freshness of spinach enhances the taste of the dish, giving it a wholesome and flavorful appeal.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (पालक) | 1 cup |
| Sweet Corn (स्वीट कॉर्न) | 1/2 cup (boiled) |
| Salt (नमक) | To taste |
| Sugar (शक्कर) | 1 tablespoon |
| Dried Fenugreek Leaves (कसूरी मेथी) | 1/2 tablespoon |
| Lemon Juice (निम्बू का रस) | 1 teaspoon |
| Garam Masala Powder (गरम मसाला पाउडर) | 1 tablespoon |
| Red Chili Powder (लाल मिर्च पाउडर) | 1/2 teaspoon |
| Oil (तेल) | As required |
| Cumin Seeds (जीरा) | 1/2 teaspoon |
| Tomatoes (टमाटर) | 2, finely chopped |
| Green Chilies (हरी मिर्च) | 2, chopped |
| Cashews (काजू) | 8, chopped |
| Asafoetida (हींग) | 1/2 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Instructions
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Prepare Spinach: Begin by blanching the spinach. To do this, immerse the spinach in boiling water for a couple of minutes, then transfer it to ice-cold water to halt the cooking process. Drain the water and make a smooth puree of the spinach using a blender or food processor.
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Make Tomato Paste: In a small pan, heat 1 teaspoon of oil and sauté the chopped tomatoes, green chilies, and cashews until the tomatoes soften. Let it cool, and then blend into a smooth paste by adding a little water.
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Cooking Process:
- In a large pan or kadhai, heat some oil. Once hot, add cumin seeds and let them sizzle for 15-20 seconds.
- Add the spinach puree to the pan along with salt, turmeric powder, red chili powder, and a splash of water. Let it simmer for 3-4 minutes.
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Add Tomato Paste and Corn: Now, add the prepared tomato paste, garam masala, and sweet corn. Stir everything together thoroughly and let the mixture cook for an additional 8-10 minutes to allow the flavors to meld.
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Final Touch: Add a little more water if necessary, then sprinkle in the dried fenugreek leaves (kasuri methi), salt, and lemon juice. Mix well and cook for 2 more minutes.
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Serving: Jain Style Corn Palak is now ready to serve! Pair it with boondi raita and roti (flatbreads) for a complete and satisfying meal.
Enjoy this unique, Jain-friendly dish for lunch, offering a delightful balance of nutrition and taste!
