Palak Corn Capsicum Masala

Instructions

1. 1

   Wash the spinach (palak) thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to cold water. Blend the spinach into a smooth puree and set aside.

2. 2

   Boil the potato until tender, peel, and cut into small cubes. Set aside.

3. 3

   Heat 2 tbsp sunflower oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

4. 4

   Add the chopped green chillies and sauté for 1 minute.

5. 5

   Add the chopped tomatoes and cook until they turn soft and mushy.

6. 6

   Add the red chilli powder, turmeric powder, coriander powder, and salt. Mix well and cook for 2 minutes until the spices are fragrant.

7. 7

   Add the capsicum (bell pepper) pieces and sauté for 3-4 minutes until slightly tender.

8. 8

   Add the sweet corn kernels, green peas, and boiled potato cubes. Mix well and cook for another 3-4 minutes.

9. 9

   Add the spinach puree and maggie masala sachet. Mix everything thoroughly and cook for 5-6 minutes on medium heat, stirring occasionally.

10. 10

    Adjust salt and spices as needed. Simmer until the masala thickens to your desired consistency.

11. 11

    Serve hot with roti, naan, or rice.