Spinach And Corn Steaks With Garlic And Tomato Chutney

Name: Spinach And Corn Steaks With Garlic And Tomato Chutney
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: Ghee - 1 tsp; Cumin seeds - 1 tsp; Ginger - 1 knot; Green chilli - 1; Besan - 1/4 cup; Potato - 1; Spinach - 1 bunch; Sweet corn - 100 gms; Mozzarella cheese - 100 gms; Garlic - 5 cloves; Mustard seeds - 1 tsp; Mustard oil - 1 tbsp; Tomatoes - 2; Red chilli powder - 1 tsp; Tomato puree - 2 tbsp; Sugar - 1 tsp; Basil leaves - 4-5

Sep 05, 2022

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

What is Spinach And Corn Steaks?
Quick and Easy Spinach And Corn Steaks
How to make Spinach And Corn Steaks?
Expert Tips
Recipe Card

What is Spinach And Corn Steaks?

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.

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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.

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.

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.

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.

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.

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.

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

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

Spinach And Corn Steaks With Garlic And Tomato Chutney

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

10 minutes

Calories

100

Author:

Varun Arora

Image of Spinach And Corn Steaks With Garlic And Tomato Chutney

Ingredients

Ghee - 1 tsp
Cumin seeds - 1 tsp
Ginger - 1 knot
Green chilli - 1
Besan - 1/4 cup
Potato - 1
Spinach - 1 bunch
Sweet corn - 100 gms
Mozzarella cheese - 100 gms
Garlic - 5 cloves
Mustard seeds - 1 tsp
Mustard oil - 1 tbsp
Tomatoes - 2
Red chilli powder - 1 tsp
Tomato puree - 2 tbsp
Sugar - 1 tsp
Basil leaves - 4-5

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Directions

Wash and blanch the spinach and make it into a thick puree.
In a Meyer Select Saute Pan, heat a tsp of ghee and add in cumin seeds, chopped ginger, and chilli, and saute.
Add in the besan and roast it till golden.
Boil the potato and grate it in the pan.
Keep cooking the spinach till all the water is evaporated and it stops sticking to your palm.
Take out the mixture in a bowl and add in the seasoning and the frozen corn.
Make small patties and stuff them with mozzarella cheese.
Keep them in the freezer till they become solid.
For the chutney, heat mustard oil and add in the mustard seeds along with the garlic cloves in a frying pan.
Add the chopped tomatoes and let them cook.
Spoon in the tomato puree and reduce it till thick.
Lastly, add in the seasoning and the basil leaves and give them a final toss.
Shallow fry the spinach steaks on a MEYER flat dosa tawa till they get a crispy crust.
Garnish with a spoon of the chutney and serve hot.

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Spinach And Corn Steaks With Garlic And Tomato Chutney

Spinach And Corn Steaks With Garlic And Tomato Chutney

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