Ingredients

• 1 bunch spinach chopped
• 3 green chillies chopped
• 1" piece ginger, grated
• 1 small onion
• 2 tbsp green moong dal
• 1/2 cup corn kernels, boiled
• 1/3 cup cream or malai
• 1/4 tsp - clove-cinnamon powder
• 1/4 tsp - punjabi garam masala
• 1/2 tsp - turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp - amchur (dried mango) powder
• salt to taste
• 3 tbsp - ghee

How to Make Palak Makkai Malai

• Wash moong dal. Wash and drain spinach.
• Pressure cook together the following, with 1.5 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
• When dal is soft, mash mixture with a fork or ladle.
• Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, and garam masala.
• Stir and cook till thick. Stir in beaten malai or cream.
• Stir till smooth. Take in serving dish.
• Heat remaining ghee, add chilli powder and pour over vegetable.
• Stir and serve hot with naan, roti, etc.
• Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.