Créé avec l’IA
Palak Corn Capsicum Curry
40 min 191 kcal par portion Moyen
Ingrédients
4 Portions
- spinach (palak)300 g
- sweet corn kernels150 g
- capsicum (bell pepper)150 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 masala1 sachet (12g)
- 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
Peel and dice the potato into small cubes. Chop the capsicum, onion, and tomato finely. Slit the green chillies.
- 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 green chillies and sauté for 1 minute. Then add the chopped tomatoes and cook until they turn soft and mushy.
- 5
Add the diced potatoes and cook for 3-4 minutes, stirring occasionally.
- 6
Add the green peas, sweet corn kernels, and chopped capsicum. Mix well and cook for another 3-4 minutes.
- 7
Add the salt, red chilli powder, turmeric powder, and coriander powder. Stir to combine all the spices with the vegetables.
- 8
Pour in the spinach puree and mix well. Add a little water if needed to adjust the consistency.
