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4877 Sour-Spinach-Corn-Sabji

Sour Spinach & Corn Sabji

Sour Spinach & Corn Sabji

This luscious green sabji is rich in fiber, calcium, vitamin A, and iron. You can make different variations by adding a variety of ingredients like potatoes, koftas, paneer, and dumplings.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Makes: 4 servings



For The Green Paste (Makes 3/4 Cup Paste):

Cleaned & Chopped Spinach (Palak)- ½ cup

Kasuri Methi- 2 tsp

Khatta Bhaji( Indian Sorrel Leaves)- ½ cup

Chopped Coriander- ½ cup

Green Chilies- 2

Ginger- 1" (25mm) piece

Sugar- ½ tsp

Other Ingredients

Oil- 1 tbsp

Onion Paste- ½ cup

Tomato Puree- ½ cup

Haldi- ¼ tsp

Coriander-Cumin Seeds Powder- 2 tsp

Garam Masala- ¼ tsp

Steamed Sweet Corn- 1 cup

Milk- ½ cup

Salt- To taste


For the Green Paste:

• In a deep pan add ¼ cup of water, spinach, kasuri methi, Indian sorrel leaves, and sugar, and cook on medium flame for 5 to 10 minutes or until the water evaporates. Switch off the gas and set aside to cool.

• Add all the remaining ingredients to the cooled mixture and blend in a mixer until smooth. Keep aside.

• Heat oil in a nonstick kadai, add onion paste and sauté on a medium flame until the paste turns brown in color.

• Add the tomato puree, haldi, coriander-cumin powder, and garam masala powder, and simmer on a medium flame until the oil separates from the gravy.

• Now add the green paste gravy and sweet corn. Mix well and cook for 5 minutes, stirring occasionally.

• Add the milk and salt, stir well and cook for another 2 minutes.

• Serve hot with chapatti or rice.


• Sprinkle a little water while sautéing onions to prevent it from burning.


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