Spinach And Corn Steaks With Garlic And Tomato Chutney


A classic combination of palak and makai (corn) served in a bite-sized steak form, and garnished with a tangy tomato chutney. Add a dash of innovativeness to your favourite flavours with this easy to cook, simple to serve and delicious to savour recipe!

 

A classic combination of palak and makai (corn) served in a bite-sized steak form, and garnished with a tangy tomato chutney. Add a dash of innovativeness to your favorite flavors with this easy to cook, simple to serve and delicious to savor recipe! Cooked Spinach (palak) on its own doesn’t have much taste. But it becomes incredibly flavorful when cooked with sweet corn and a vibrant paste of tomatoes, herbs, and spices. This ultimate dish isn't just scrumptious to taste but is scrumptious to look at as well!

 

Table of Content


Spinach is rich in many nutrients, including Vitamin A, Vitamin C, Vitamin K, iron, folate, and potassium. Spinach is chock full of fiber. Talking about corn, corn is a naturally low-fat food that provides about 88 calories per ear. Most of the calories come from carbohydrates, but corn also provides about 3.3 grams of protein. Corn also provides some fiber and is a good source of thiamin. This fiber-rich dish helps you stay full for longer between meals.


Quick and Easy Spinach And Corn Steaks

Corn and spinach make a wonderful combination. The best is to use fresh sweet corn as it goes very well with the spinach. This combo is the one that most people like. This is a simple yet savory dish. It can be enjoyed plain or can also be stuffed in sandwiches or wraps. You can also have this dish with a side of vegetable soup and toasted bread. It's a gourmet preparation befitting a king’s menu, yet so simple that you can make it in your own kitchen and present it proudly to your family and guests.


Suggested cookware for the recipe 

 

 How to make Spinach And Corn Steaks?

1) Wash & rinse the spinach leaves in water thoroughly. Chop them and keep them aside. Blanch them and make them into a thick puree.
Spinach Steaks


2) In Meyer Select Saute Pan, heat ghee and add in cumin seeds, ginger, and chili, and saute. Add Besan and roast it until golden. Besan is used to give thickness to the gravy.
Corn Steaks


3) Meanwhile, boil the potato. Grate it and and it to the pan to turn the palak structure into a dough-like form. Keep cooking the spinach till all the water evaporates and it stops sticking to your palm.
Spinach and Corn Steaks


4) Take out the mixture in a bowl and add the seasoning and the frozen corn. Make small patties and stuff them with mozzarella cheese.Keep them in the freezer till they become solid.
Spinach and Corn Steaks


5) For tomato chutney that will be used to layer the patties, heat mustard oil and add the mustard seeds along with the garlic cloves in a frying pan, and add tomatoes along with tomato puree. Lastly, add in the seasoning and the basil leaves and give them a final toss.
Spinach and corn steaks


6) Take out the spinach steaks from the fridge and shallow fry them (both sides) on a MEYER Flat Dosa Tawa till they get a crispy crust.
Spinach and corn steaks


7) Garnish with a spoon of the chutney and serve hot.
Spinach and corn steaks


 Expert Tips

1) If the spinach becomes watery, you can saute the spinach separately and then add it to the corn. 

2) You can chop the scallions/spring onions and garlic for garnishing at the end.

3) You can also add the red chili flakes and the oregano seasoning/Italian seasoning/mixed herbs.

4) You can use tinned/canned corn instead of fresh corn.

5) If there are any leftovers, they could be used as a stuffing for pancakes and also can be used as a stuffing for grilled or toasted corn sandwiches.

6) When stored in a sealed container, this palak corn will keep well for 1 to 2 days in the fridge. Reheat in a pan.


 Recipe Card


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