Malai makai palak [font=Arial, Helvetica, sans-serif]3 medium bunches spinach leaves 1 cup sweet corn kernels (boiled) 2 tbsp oil ½ tsp caraway seeds (shahi jeera) 2 medium-sized onions (chopped) 1 tsp ginger paste 1 tsp garlic paste 3 green chillies (chopped) Salt to taste 1 tsp dry mango powder (amchur) 1 cup fresh cream 1 tbsp lemon juice 1 tbsp dried fenugreek leaves (kasuri methi) Clean and wash palak leaves thoroughly. Blanch in plenty of boiling water for a minute or two, drain and refresh in ice-cold water. Make a puree. Heat the boiled corn in half a cup of water. Heat oil in a pan, add caraway seeds and stir-fry till it changes colour. Add onions and cook till golden brown. Add ginger paste, garlic paste and sauté. Add green chillies and stir-fry for ten seconds. Add corn, palak puree, salt and amchur powder. Mix and cook for two minutes. Add fresh cream and simmer till the desired consistency is reached. Take off the heat and add lemon juice. Sprinkle roasted crushed kasuri methi. Mix and serve immediately with thick hot rotis.[/font]
