Made with AI
Palak Corn Capsicum Stir Fry
Ingredients
- spinach (palak)250 g
- sweet corn kernels120 g
- capsicum (bell pepper)120 g
- potato (aloo)80 g
- green peas (matar)80 g
- tomato80 g
- onion80 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 thoroughly and chop it finely. Set aside.
- 2
Dice the capsicum, potato, tomato, and onion into small pieces. Slice the green chillies.
- 3
Heat
- 4
5 tbsp sunflower oil in a large pan or wok over medium heat.
- 5
Add the chopped onions and green chillies. Sauté for 2-3 minutes until the onions turn translucent.
- 6
Add the diced potatoes and cook for 3-4 minutes, stirring occasionally, until they start to soften.
- 7
Add the chopped capsicum and cook for another 2 minutes.
- 8
Add the green peas and sweet corn kernels. Stir well and cook for 2-3 minutes.
- 9
Add the chopped tomatoes and cook until they soften, about 2 minutes.
- 10
Add the chopped spinach and mix well. Cook for 3-4 minutes until the spinach wilts and reduces in volume.
- 11
Sprinkle salt, red chilli powder, turmeric powder, coriander powder, and the maggie masala sachet over the vegetables. Mix thoroughly.
- 12
Cook for another 2-3 minutes, stirring occasionally, until all the vegetables are cooked and the spices are well combined.
- 13
Taste and adjust seasoning if needed. Serve hot as a side dish with roti, paratha, or rice.
