Makhana Corn Hariyali Saag

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Makhana Corn Hariyali Saag

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min

Ingredients

Serves : 4
  • 1 bunch spinach leaves


  • 1 bunch bathua leaves


  • 1/2 cup sweet corn kernels


  • 6 garlic cloves peeled and chopped


  • 2 medium onions chopped


  • 2 green chillies roughly chopped


  • 1 cup roasted Makhana(fox nuts)


  • 1 tablespoon ghee


  • 1 teaspoon lemon juice


  • 1 teaspoon red chilli powder


  • 1/2 teaspoon turmeric powder


  • 1/2 teaspoon Salt or to taste


  • 1 teaspoon kitchen king masala


  • 1/2 teaspoon garam masala


  • 1/2 teaspoon cumin seeds


  • 2 bay leaves


  • 1 inch cinnamon stick


  • 1 teaspoon olive oil

Directions

  • Wash and roughly chop the spinach and bathua leaves. Now blanch them for a few minutes. Let it cool down.
  • Take a mixer grinder jar, add green leafy vegetables mixture and lemon juice, pulse for a few seconds until smooth.
  • Roast the makhane - take olive oil in a fry pan, add makhana and roast it on a medium flame for about 5 minutes until crispy. Keep it aside.
  • Heat oil in a fry pan, add cumin seeds, bay leaves and cinnamon stick.
  • Sauté for 10 seconds then add garlic, onions and green chillies and stir fry for 5 minutes until translucent.
  • Now add the blanched spinach and bathua purée
  • Cook for a minute and add salt and all dry spice powders.
  • Mix it well, add half cup of water and bring it to a boil.
  • Add the roasted Makhane and corn kernels.
  • Let it simmer for 2-3 minutes until all the aromas is infused into the makhana and corn kernels.
  • Serve hot with your favorite Indian breads like naan, lachha paranthas or makke ki roti and salad.