Tuesday, May 22, 2012

Palak Makai Malai...

A vegetable specialty preparation, palak makai malai has makai or corn kernels mixed with palak or spinach puree,spices and cooked in a creamy(malai) rich gravy.

Easy and yet a delicious recipe, which can be enjoyed with roti or paratha.

Sweet corn kernals being tossed in an aromatic spinach gravy has a brisky flavour which makes it mouth-watering.Corn can also be substituted with cubes of fresh paneer, baby corn or a combination of garden fresh veggies of your choice.

The richness of moong dal and spinach reflects on its nutritive value. The vitamin C from lemon juice adds on to its iron content by having a helping hand in its absorption.

Request you to cook this vegetable in a traditional Indian deep iron pan called "handi". It is believed that cooking in iron utensils increases the iron content of food, however spinach is also naturally rich in iron/heme, so you can be double sure that this recipe will boost your hemoglobin levels.

Rich in iron and fibre this vegetable is also a healthy treat.A simple delicacy, rustled up in a jiffy to enrich your diet with iron.

Iron being needed to make blood and deliver oxygen to the cells, its deficiency results in lethargy and slowed mental function. This one is apt to keep anemia at bay. It has the goodness of spinach,and lemon. Spinach and lemon act as iron builders whereas corn impart little sweetness. Again lemon is added to benefit from its high vitamin C content, which in turn has a helping hand in enhancing the absorption of iron.

Linking this one with the event-Show me your HITS -with iron rich foods hosted by Julie, an event by Sangee...Brilliant idea dear...Being a science especially BIOLOGY-LOVER,I was very much delighted and happy on seeing  this wonderful event.Good one!

Also linking this recipe to CWF-Spinach hosted by Vardhini, an event by Kiran...

Thanks for lovely event..again spinach is my favourite vegetable I love experimenting lot many things with it...Here is one of the recipe tried and tasted at home which is easy and can be quickly made so would like to share with you all...

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings


2 cups chopped spinach
3 green chillies finely chopped
1 tsp grated ginger
1 medium sized chopped onion
2 tbsp moong dal (split green gram)
1/2 cup boiled sweet corn kernels (makai ke dane)
1/3 cup heavy whipped cream
1/4 tsp cloves
1/4 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp Red chilli powder
1 tsp of lemon juice or 1/2 tsp of amchur powder.
salt to taste
3 tbsp ghee

1.Combine the moong dal and spinach, turmeric powder, cloves, cinnamon powder, onions, ginger, chillies and 1 1/2 cups water and pressure cook for 2 whistles. Or till the dal is soft.
2.Allow the steam to escape before opening the lid.
3.Now Heat 2 tbsp ghee in a pan, add the boiled corn, spinach mixture, salt, amchur/lemon juice, garam masala and saute till the mixture becomes thick.
4.Add the cream and mix well.
5.Heat the remaining ghee in a small pan and add chilli powder and pour over the vegetables and mix well.
6.Serve hot with naan, roti, etc.

Enjoy it as main course.....healthy,nutritive,quick,easy,delicious and iron rich recipe only for you all!


  1. Corn and spinach looks like a lovely combo. Thx for linking.


  2. Creamy n healthy one!!

    Thanx for linking it to the event..:-)

  3. I made this recipe yesterday Yesterday & it turned out very delicious....... everyone were licking their fingers.....Thank's for d recipe. But I didn't understand why d moong dal is been added.

    1. Hey dear...Moong dal is easy to cook and delicious one..best quality of this dal is it is extremely light in digestion as compared to other legumes..It is a great source of dietary fibre, iron and protein...This dal is low in fat and cholesterol free.It provides good amount of potassium, calcium, vitamins and B complex in the body...I learnt many advantages of this dal from my mom...she told me to include it mandatorily in our diet at least every alternate day as its very much healthy than toor dal also which is the main cause of pitta....so I used moong dal here you can give a try with toor dal also...thanks for your sweet response and trial...please feel free to ask any doubts while trying my other recipes I will be most happy to answer them....