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Palak Makkai Malai

 Palak makkai malai is an excellent north Indian gravy based dish made of spinach, corn kenels and cream to enhance the flavor and taste of the dish. A vegetarian speciality available in most of the restaurants and is a favorite dish to many especially for its rich and creamy flavor and taste. Palak makkai malai is an excellent dish where makkai or corn kernels are combined with boiled moong dal and spinach adding spices and cooked in creamy (malai) rich gravy. Quite an easy and yet a delicious recipe to prepare and taste delicious when served with roti or parantha. Palak or spinach as such is a very versatile green vegetable where you can add this with dal (lentil) and prepare a yummy Palak dal which is full of nutrition and proteins or add to paneer and make a yummy dish like palak paneer, a dish loved by most of kids or it could also be added to any variety of meat like mutton, chicken or can be just cooked by itself combining with other green leafy vegetables. Spinach green are bright, vibrant-looking and very appealing to the eye but more nourishing as well. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. Although available throughout the year, its season runs from March through May and from September through October when it is the freshest and has the best flavor. Spinach belongs to the same family (Amaranthaceae-Chenopodiaceae) as Swiss chard and beets and has the scientific name, Spinacia oleracea. It shares a similar taste profile with these two other vegetables, having the bitterness of beet greens and the slightly salty flavor of Swiss chard. Fresh spinach retains the delicacy of texture and green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked. Generally there are three types of spinach available in the markets like the savoy which has crisp, creased curly leaves that have a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. Baby spinach taste good and has a delicate texture and is excellent to use in salads. To prepare this rich creamy and delicious dish, first wash thoroughly the moong dal then wash and drain the spinach leaves. Pressure cook both together with little water, turmeric pd, clove-cinnamon powder, onion, ginger and green chillies. When dal gets soft mash both dal and spinach together well with a fork or ladle. Heat 2 tbsp of ghee in a pan, add corn kernels, spinach dal mixture, salt, amchur, garam masala and mix together. Stir and cook till the mixture gets thick. Stir in beaten malai or cream and mix till smooth. The Palak makkai malai is ready to serve. Shift the whole mixture into a serving bowl. Heat remaining ghee, add little chilli powder and pour over the vegetables. Stir once again and serve hot with naan, roti etc. Corn is an excellent vegetable and can be prepare in any ways you like. Do try this dish with corn combined with spinach makes a fantastic combination and would also gain many health benefits. Click at this link to watch in detail: Apart from spinach corn is high in nutrients. Corn is a good source of vitamin B1 (which is used in the metabolism of carbohydrates), vitamin B5 (helps with physiological functions, folate (which helps the generation of new cells, especially important before and during pregnancy), dietary fiber, vitamin C (that fights against diseases), phosphorus and manganese. Nutrition experts say that one cup of corn provides 18.4% of the daily recommendation of fiber. Its high fiber content is one of the biggest benefits of corn. Fiber helps in lowering cholesterol levels and reduces the risk of colon cancer. Fiber is also useful in helping to lower blood sugar levels in diabetics.

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