Palak Corn is a delicious Indian curry where fresh corn kernels are cooked in a spinach gravy. It is a healthy dish which goes with roti or paratha. Here is how to make it.
Spinach is one of those green leafy vegetables that I try and include in my everyday meals as much as I can, because of its oh-so-good nutritional properties.
If you ask me, I love spinach but it becomes a task to feed it to my family members, especially my son.
Therefore, I keep looking for interesting spinach recipes that are delicious and easy to make for everyday meals.
While my family makes faces looking at this green leafy vegetable, surprisingly they love Palak Paneer.
So, this time, I thought why not substituting Paneer with something else and make a similar spinach curry.
That’s when I found this delicious combination of Palak and Corn. Both of them being super healthy, this curry is apt to include in your everyday meals to get your daily dose of nutrition.
So, this time, if you have Palak sitting in the fridge, give your usual palak sabzi a break and make this yummy Palak Corn.
What is Palak Corn?
It is a smooth and creamy Indian curry recipe where the base is made with spinach cooked along with ginger, garlic, onion and tomatoes.
Sweet corn kernels are boiled and then added into the curry which gives it a nice crunch along with the taste.
I love this combination, as the sweetness of the corn tastes really well along with the spicy and creamy gravy made with spinach or palak.
Sometimes, I also tend to increase the quantity of garlic in the same gravy, to make a Lasooni Palak Corn.
You can use either, fresh corn or frozen corn to make this Indian gravy. I also add a little fresh cream in the end, as it makes the curry creamier and a little rich too.
This curry can be prepared for your everyday meals, house parties, festive meals or can be packed for your weekday Lunch boxes.
You can also find it on the menu of many North Indian restaurants, but the taste of fresh palak and sweet corn in this homemade version, is much more delicious and wholesome.
Palak Corn Ingredients
It tastes good with almost all the Indian breads such as Phulka, Tawa Paratha, Puri, Lachha Paratha, Naan, Tandoori Roti or any other bread that you like to serve it with.
I also serve it sometimes with Jeera Rice and Matar Pulao with a side of Raita.
Step By Step Recipe
Heat water in a large pot. Clean the spinach and wash it thoroughly under running water. Once the water comes to a boil, add the cooking soda and spinach and blanch the spinach for 3-4 minutes.
Drain the water and run the spinach under cold water immediately.
Put the spinach a blender along with green chillies.
Make a smooth paste.
Heat oil in a pan. Once the oil is hot, add cumin seeds and dried red chillies. Let them crackle for a few seconds.
Add onion and garlic and fry until onion turns translucent.
Add tomato and cook for 3-4 minutes. You can blend the masala in a blender at this stage for a creamier gravy.
Now add coriander powder, garam masala powder and fry for another minute.
Add spinach puree and saute on high heat for minute.
Add corn, salt and ½ cup water and bring the curry to a boil.
Now add cream and give it a mix.
Switch off the heat and add lemon juice and mix well.
Palak Corn Recipe
- 200 g Spinach
- ¼ teaspoon Baking Soda
- 2-3 Green Chillies
- 4 tablespoon Vegetable Oil
- 1 teaspoon Cumin Seeds
- 3-4 Dry Red Chilies
- 1 cup Onion (finely chopped)
- 5-6 Garlic (chopped)
- 1 cup Tomato (finely chopped)
- 2 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 200 g Corn Kernels (boiled till soft)
- 2 tablespoon Fresh Cream
- 2 teaspoon Lemon Juice
- Heat water in a large pot.
- Clean the spinach and wash it thoroughly under running water.
- Once the water comes to a boil, add the cooking soda and spinach and blanch the spinach for 3-4 minutes.
- Drain the water and run the spinach under cold water immediately.
- Put the spinach a blender along with green chillies and make a smooth paste.
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and dried red chillies.
- Let them crackle for a few seconds.
- Add onion and garlic and fry until onion turns translucent.
- Add tomato and cook for 3-4 minutes. You can blend the masala in a blender at this stage for a creamier gravy.
- Now add coriander powder, garam masala powder and fry for another minute.
- Add spinach puree and saute on high heat for minute.
- Add corn, salt and ½ cup water and bring the curry to a boil.
- Add fresh cream and mix well
- Switch off the heat and add lemon juice and mix well.
- Serve hot.
This is just WOW!!! I love a combo of spinach n corn anytime… 🙂
yummy and drooling…..simply a great and healthy combination…sorry dear could not catch up long time, now am back on track