Créé avec l’IA
Palak Corn Capsicum Masala
45 min 190 kcal par portion Moyen
Ingrédients
4 Portions
- spinach (palak)320 g
- sweet corn kernels160 g
- capsicum (bell pepper)160 g
- potato (aloo)100 g
- green peas (matar)100 g
- tomato100 g
- onion100 g
- green chillies2 pieces
- salt1,5 tsp
- red chilli powder1,5 tsp
- turmeric powder1 tsp
- coriander powder2 tsp
- maggie masala12 g
- sunflower oil2 tbsp
Instructions
- 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
Boil the potato until tender, peel, and cut into small cubes. Set aside.
- 3
Heat 2 tbsp sunflower oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- 4
Add the chopped green chillies and sauté for 1 minute.
- 5
Add the chopped tomatoes and cook until they turn soft and mushy.
- 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
Add the capsicum (bell pepper) pieces and sauté for 3-4 minutes until slightly tender.
- 8
Add the sweet corn kernels, green peas, and boiled potato cubes. Mix well and cook for another 3-4 minutes.
- 9
