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50 Comments

  1. Another gem from Dassana’s treasure! Very simple too. skipped the nuts and cream..still turned out very well.

  2. Hello I love all of your recipes and because of them I never run out of things to make. I just made this one today but without the nuts and cream it was still good5 stars

  3. I made this a couple of days back and it turned out to be amazing.. I sauted Corn on olive oil before adding it to the palak gravy and it gave a nice crunchy taste to the dish.
    Thank you for this amazing recipe 🙂5 stars

      1. Hi ma’am, it didn’t worked for me. I’m jain so I skipped the onions only here in this recipe. I followed every step but the taste was more astringent and smelled so bad like rotten plant.

        The sabji turned from green to mehendi color gravy in just few secs. I’m really looking forward for your guidance that where did it went wrong. Thank you mam big follower of yours since 2017.

        1. I am not sure what must have gone wrong, but onions do give a slight sweet taste to the curry. Did you use fresh corn or canned corn? The smell could be due to using frozen corn or canned corns, which has got spoiled. Or it could be due to the cream which is no longer fresh and has become rancid. Both cream and corn can really give awful odours if they have got spoiled.

  4. Hi the reciprocate great.but please don’t off the pictures like in this Palak corn receive. Visuals are more helpfully.5 stars

  5. I tried this recipe n it came out very well. My husband who is not a fan of spinach loved this dish. It was so easy to make.
    I’m planning to prepare this dish for serving 10 people. Is this dish can b doubled or tripled? Can I prepare masala paste n Palak puree one day in advance?5 stars

  6. Beautiful curry! I substituted amchur for watermelon seeds and coconut cream for cream (used what I had)… It was wonderful!