Surprising, but true, there are some amazing delicious things that can happen when you think past your standard recipes and create inspired recipes, like this This Kashmiri Saag Corn – Instant Pot Palak Corn.
The reason I say inspired is because I have incorporated corn in a typical Kashmiri palak recipe. Kashmiri cuisine doesn’t include corn. Kashmiri food is by far my favorite food on this planet and I am always looking for ways to modify and make it. Make this recipe, and you’ll say you were eating in a new Kashmiri fusion restaurant instead of your kitchen.
What ingredients do I need to make this recipe?
Baby spinach, oil, asafoetida (heeng), ground fennel (saunf powder), ground ginger (sonth), ground cumin (jeera powder), kashmiri chili powder, salt, water, and frozen corn.
What type of Spinach have I used for this recipe?
I have used fresh baby spinach. Can I use regular spinach too? Certainly! However, using baby spinach eliminates the step of chopping the spinach leaves. I have just thrown in spinach in the IP and blended it later. If you are using regular spinach, I recommend chopping the leaves. Also, if you don’t have an immersion blender then chop the baby spinach.
How do we make Kashmiri Saag Corn – Instant Pot Palak Corn?
Select sauté on the Instant Pot. Add in oil to the pot. Further, add in asafoetida.
Next in 30 seconds, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel.
Once it shrivels, add in ground fennel, ground ginger, ground cumin, Kashmiri chili powder, salt and 1/2 cup water. Stir well.
Moreover, using an immersion blender coarsely blend the spinach for a few seconds. Also, don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender you can use a potato masher or the back of a ladle.
Further, add in frozen corn. Stir.
Furthermore, press cancel. Secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Finally, transfer to a serving dish and enjoy with steamed rice or roti.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Easy Palak Aloo – Instant Pot Indian Spinach Potato
Mughlai Palak – Instant Pot Spinach with Onions
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru
Butternut Squash Curry – Instant Pot Indian Squash
Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry
Kashmiri Saag Corn – Instant Pot Palak Corn
Equipment
- Electric Pressure Cooker
Ingredients
- 1 pound baby spinach (454 grams)
- 4 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 tsp ground fennel (saunf powder)
- 1/2 tsp ground ginger (sonth)
- 1 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp kashmiri chili powder
- 1 tsp salt
- 1/2 cup water
- 1 cup frozen corn (no need to thaw)
Instructions
Prep
- Firstly, rinse the baby spinach well in cold water. There is no need to chop it. We will blend it later. Additionally, you can use regular spinach instead of baby spinach. However, chop regular spinach finely. If you don’t have an immersion blender then chop the spinach finely, while using regular or baby spinach.
Cook
- Select sauté on the instant pot. Add in oil to the pot. Further, add in asafoetida.
- Next in 30 seconds, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel.
- Once it shrivels, add in ground fennel, ground ginger, ground cumin, Kashmiri chili powder, salt and 1/2 cup water. Stir well.
- Moreover, using an immersion blender coarsely blend the spinach for a few seconds. Also, don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender you can use a potato masher or the back of a ladle.
- Further, add in frozen corn. Stir.
- Furthermore, press cancel. Secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Finally, transfer to a serving dish and enjoy with steamed rice or roti.
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