CREAMY CORN PALAK WITH RAINBOW EVAPORATED MILK

Serving - 4

From 20-40 mins


Ingredients:

  • 1 cup sweet corn kernels, boiled
  • 1¼ cups spinach puree
  • 1 tsp oil
  • ½ tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp finely chopped ginger
  • 1¼ tbsps finely chopped garlic
  • 1-2 green chillies, chopped
  • Salt to taste
  • ½ cup Rainbow Evaporated Milk + for drizzling
  • A pinch of dried fenugreek leaves (kasuri methi)
  • Ginger strips for garnish

Preparation:

  • Heat oil in a pan, add cumin seeds and let them change colour. Add onion and mix well. Sauté till translucent.
  • Add ginger, garlic and green chillies, mix well and cook for a few seconds.
  • Add sweet corn and mix, add spinach puree and mix well. Cook for a few seconds.
  • Add salt, mix and cook for 1 minute. Add Rainbow Evaporated Milk and mix. Cook for 1 minute.
  • Add dried fenugreek leaves and mix, take it off the heat and transfer into a serving bowl.
  • Drizzle a little Rainbow Evaporated Milk and garnish with ginger strips. Serve hot.

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