Palak Makai by Chef Deepak
- Spinach-1 kg ,boiled and pureed
- Corn kernals-400gms, boiled
- Garlic-4 cloves, chopped
- GreenChilli-3 or to taste, chopped
- Oil-3 Tablespoon
- Salt-to taste
Heat oil in a karahi. Add the chopped garlic and chilli and sauté till garlic is lightly coloured. Add the spinach and corn and cook together till the excess water has dried. Add salt to taste.