Palak Methi and Corn Subzi (Pregnancy and Calcium & Iron Rich) by Tarla Dalal

Tarla.Dalal's picture

Dec. 30, 2013

You can't do without enough calcium and iron throughout the nine months of gestation. All great sources of calcium - fenugreek, spinach and curds add a distinctive flavor to this corn subzi, helping you ensure your baby is born with strong bones.

Ingredients

Oil 1 Teaspoon
Cardamom 3
Cloves 2
Bay leaf 1
Blanched and chopped spinach 1 Cup (16 tbs)
Chopped fenugreek leaves 1/2 Cup (8 tbs)
Boiled sweet corn kernals 1/2 Cup (8 tbs)
Salt To Taste
Garam masala 1/2 Teaspoon
Water 1/2 Cup (8 tbs)
For white gravy
Oil 2 Teaspoon
Chopped onion 1 Cup (16 tbs)
Finely chopped ginger 1 Teaspoon
Finely chopped garlic 1 Teaspoon
Finely chopped green chili 1 Teaspoon (to taste)
Broken cashew nuts 1 Tablespoon
Beaten curd 1/2 Cup (8 tbs)
Water 2 Tablespoon

Directions

MAKING

For White Gravy:

1. Place a non-stick pan on flame, heat oil and sauté onion until translucent.

2. Add ginger, garlic, green chili and cashew nuts. Stir and cook over medium flame for about 1 minute. Remove and keep aside to cool slightly.

3. Blend in a mixer to a fine paste using 2 tablespoons of water.

4. Transfer the paste into a bowl, add curd and salt. Mix well and set aside.

For Curry:

5. In a non-stick skillet, heat oil, add cardamom, cloves, bay leaf and sauté over medium flame for a few seconds.

6. Add the white gravy and sauté for another minute.

7. Stir in spinach, fenugreek, sweet corn, salt and ½ cup of water. Stir occasionally and cook for 2-3 minutes.

8. Add garam masala, mix well and cook for another 30 seconds.

SERVING

9. Serve hot with whole wheat parathas.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 128Calories from Fat 60

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 167 mg6.96%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet