Palak Makai

Palak Makai by Chef Deepak


  1. Spinach – 1 kgboiled and pureed
  2. Corn kernals – 400gms, boiled
  3. Garlic – 4 cloves, chopped
  4. GreenChilli – 3 or to taste, chopped
  5. Oil – 3 Tablespoon
  6. 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.

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Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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