Made with AI
Palak Corn Capsicum Bhaji
Ingredients
- spinach (palak)260 g
- sweet corn kernels130 g
- capsicum (bell pepper)130 g
- potato (aloo)90 g
- green peas (matar)90 g
- tomato90 g
- onion90 g
- green chillies2 pieces
- salt1,2 tsp
- red chilli powder1,2 tsp
- turmeric powder0,8 tsp
- coriander powder1,5 tsp
- maggie masala1 sachet (12g)
- sunflower oil1,5 tbsp
Instructions
- 1
Wash the spinach (palak) thoroughly and chop it finely. Set aside.
- 2
Dice the capsicum (bell pepper), potato, tomato, and onion into small pieces. Slit the green chillies.
- 3
Heat
- 4
5 tbsp sunflower oil in a large pan over medium heat.
- 5
Add the chopped onions and sauté until they turn translucent.
- 6
Add the green chillies and sauté for another minute.
- 7
Add the diced potatoes and cook for 3-4 minutes, stirring occasionally.
- 8
Add the chopped capsicum and cook for another 2 minutes.
- 9
Add the tomatoes and cook until they soften.
- 10
Add the green peas and sweet corn kernels. Mix well and cook for 2-3 minutes.
- 11
Add the chopped spinach and stir until it wilts and reduces in volume.
- 12
Add salt, red chilli powder, turmeric powder, coriander powder, and the maggie masala sachet. Mix thoroughly.
- 13
Cover and cook for 5-7 minutes on low heat, stirring occasionally, until all vegetables are cooked and flavors are well combined.
- 14
Taste and adjust seasoning if needed. Serve hot with roti, paratha, or rice.
