How to make Palak Methi Aur Corn Ki Sabzi - Spinach, fenugreek leaves and corn kernels in white gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach Leaves, Fenugreek Leaves

Cuisine : Indian

Course : Main Course Vegetarian

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Palak Methi Aur Corn Ki Sabzi Recipe Card

Palak Methi Aur Corn Ki Sabzi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Palak Methi Aur Corn Ki Sabzi checkout Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi, Sai Bhaji . You can also find more Main Course Vegetarian recipes like Alleppey Vegetable Curry, Mushroom, Babycorn And Paneer Tawa Masala, Quinoa Pulao, Chana Dal and Soya Wadi ki Sabzi.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Palak Methi Aur Corn Ki Sabzi Recipe

  • Spinach Leaves blanched and shredded 1 bunch

  • Fenugreek Leaves blanched and chopped 1/2 bunch

  • American corn kernels blanched 1/2 cup

  • Oil 2 tablespoons

  • Green cardamoms 3

  • Cloves 2

  • Bay leaf 1

  • Ginger chopped 1/2 inch piece

  • Green chillies chopped 2

  • Garlic chopped 6-8 cloves

  • Onion chopped 1 large

  • Cashewnut paste boiled 6 tablespoons

  • Yogurt 1/2 cup

  • Salt to taste


Step 1

Heat oil in a non-stick pan, add cardamoms, cloves, bay leaf, ginger, green chillies, garlic and onion. Mix and sauté till onion is translucent.

Step 2

Add cashewnut paste and yogurt. Mix well and cook for five minutes.

Step 3

Add the spinach, fenugreek leaves, corn kernels and salt. Mix well and cook for two to three minutes.

Step 4

Serve hot.