Easy fast and delicious Palak corn and mushroom ka saag is one of our family fav recipes.
It’s packed with goodness of iron from spinach and protein from mushrooms. The corn give crunchiness and sweetness to the saag against the tomatoes used in tadka. The spinach, mushroom and corn recipe is a must try. You can also make mushroom palak sabji ad leave the corn completely!
Directions to make Palak corn and mushroom ka saag-
Easy saag recipes rich in protein and iron. Made from tempering tomatoes and spices with Palak corn and mushroom ka saag
- 3 Bunch Palak leaves
- 1 Whole Sweetcorn
- 200 gms Mushroom (will just use the heads)
- 3 Large Red onions
- 4 Large Tomatoes
- 1 Tbsp Ginger garlic paste
- Salt As per taste
- Red As per taste
- Ghee as needed for tempering
Clean the Palak bunches. Dip them in water for at least 3 times to get rid of any dirt.
Pressure cook the Palak for 3-4 whistles until cooked.
Puree in a blender and keep aside.
Boil the corn whole. Scrape the corn kernels with a knife. Keep aside.
Chop the mushroom heads lengthwise and keep aside.
Now that all the Palak, corn and mushrooms are prepped let’s begin the final stage
Heat ghee. Add the chopped onions. On medium flame slowly roast onions until brown.
Add ginger garlic paste till raw smell is gone.
Add the mushrooms and cook. I like to cook them to get some caramelization, it adds flavor.
Add the chopped tomatoes. Cook them until they are soft and mushy.
Add salt and red chilli powder.
Now finally add the Palak puree and let it cook on medium for about 10-15 mins until you get the desired consistency.
Enjoy with hot phulkas.
You can also choose to chop the boiled palak and add some cream for a more creamier version. But palak corn version is equally tasty and healthy. We like to make makki ki roti with this and its a must try!
If you like saag then you also must try Sarso Ka Saag made with mustard greens. This is an authentic dadi ma ki recipe and a family favorite in winters.
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