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Good to look at, easy to prepare, paalak can be a dieter’s delight, says Pushpesh Pant
If beloved son and fellow foodie is allowed his say, nothing tastes as good as pahari paalak , not available in the plains; all our Kashmiri and Himachali friends seem to agree wholeheartedly with this seemingly parochial proposition. A more rational explanation seems to be that spinach and other greens taste so much better in the remote hill villages because chemical fertilisers are not used and the leafs are consumed kitchen-garden fresh without overcooking and burdensome adornments. In the plains, palak is seldom served alone; it appears almost always in a combo dish—palak paneer, alu palak, palak mutter and so on. Who are we to battle quixotically with people’s power—their preferences? So here comes a recipe that strives to retain the natural refreshing appeal of this vegetable while blending its creamy texture with the crunchy bite of sweet corn. Good to look at, easy to prepare, it can be a dieter’s delight; at the same time if you feel like splurging, there is no prohibition regarding the dollop of butter or ghee on top of your plate. The dish goes down very well with any other ‘main course’ be it vegetarian or non-vegetarian.
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WHO
doesn’t know that the greens are great for us? And what can compare
with spinach or apana paalak in this emerald realm? Rich in
iron and vitamins, the leaves can be wonderfully satisfying—refreshing
and flavourful. We are constrained to write ‘can be’ because in
our recent experience paalak has often turned out to be
insipid.