Palak Corn Recipe (Spinach Corn Curry, Makai Palak)
This post may contain affiliate links. Please read our privacy policy.
Palak Corn (Corn Palak) is a rich and creamy North Indian curry made by simmering sweet corn kernels in a spiced, pureed spinach (palak) gravy. It is served in many Indian restaurants, but it is also easy to make at home. Make it using my easy recipe.
Table of Contents
If I may say so myself, my palak paneer curry is one of the best I’ve ever tasted. After perfecting it over the years, I now have a foolproof base recipe, and I enjoy experimenting with it by adding new ingredients. It is also one of those dishes my picky-eater son enjoys.
I replaced paneer with corn this time and made this corn palak recipe.
Spinach can be used in several Indian recipes; here are some of my favorites: Aloo Palak Sabzi, Palak Pakora, Palak Paratha, Palak Paneer Bhurji, and Palak Rice.
What Is Palak Corn?
Palak corn (also written as makai palak or corn palak) is a popular North Indian curry that combines two humble ingredients, palak (spinach) and makai (sweet corn), into a rich, creamy restaurant-style dish.
The spinach is blanched and pureed into a vibrant green gravy, spiced with a simple masala of cumin, coriander, and garam masala, then finished with cream or cashew paste for a lush mouthfeel. Sweet corn kernels simmer directly in this gravy, absorbing the spiced, earthy flavors while bringing a natural sweetness that makes the dish balanced and moreish.
You find it on menus in North Indian restaurants and dhabas (roadside eateries), especially in winter when fresh spinach is abundant. Palak corn is lighter than the palak paneer and naturally vegan-adaptable. Think of it as palak paneer’s more approachable sibling.
Why You’ll Love This Family Favorite Recipe!
- Creamy, flavorful, and mildly spiced, this curry combines the goodness of spinach and corn in a creamy, balanced sauce that’s flavorful yet free of bitterness.
- Quick and easy, ready in under 30 minutes usng simple ingredients.
- Pairs well with rice, roti, paratha, or even as a side with pasta.
- Vegetarian, wholesome, and great for weekday meals.
Ingredients
- Spinach (Palak) – You can use either fresh spinach or frozen spinach in this recipe. If you are using frozen packets, then thaw them to room temperature before using. Also, use half the quantity of frozen spinach as you would fresh, since it is already blanched and has lost moisture. You can also use baby spinach in place of regular spinach.
- Corn – Use fresh or frozen sweet corn kernels. I used frozen corn, but to make it more interesting, you can roast a corn cob over direct flame until it is charred, then shuck it and add the roasted kernels to the gravy. You can also use canned corn. Just make sure to drain and rinse them with water to remove the metallic brine taste before adding to the curry.
- Baking Soda – Adding a pinch of baking soda during blanching helps retain spinach’s vibrant green color. Try this tip.
- Spice Powders – I used only a few basic spices, coriander powder, garam masala, and salt in this palak corn recipe. You can also add turmeric powder, black pepper powder, dry mango powder (amchoor), and red chilli powder if you wish.
- Cooking oil – I used canola oil, but you can use any cooking oil, such as light olive oil, sunflower oil, or vegetable oil.
- Unsweetened heavy cream – If you live in India, you can use fresh cream (malai) instead of heavy cream.
- Green chillies – Adjust the chilies as per your taste. I used Indian green chilies, but you can use any variety you have available.
- Other Ingredients – You will also need cumin seeds, dry red chilies, red onions, garlic, fresh tomatoes, and lime juice (or lemon juice).
- For The Tempering – A tempering of ghee and garlic gives palak corn curry a very nice flavor. I used ghee, garlic, dry red chilies, asafetida (hing), and cumin seeds.
How To Make Spinach Corn Curry
Preparation
If using frozen corn, soak it in warm water for 10 minutes to plump up the kernels. If using fresh corn kernels, boil them in water until tender. Then use them in the curry.
Chop the onion, garlic, and tomatoes.
Gather the remaining ingredients.
Blanch The Spinach
Step 1: Heat 3-4 cups of water in a large pot over medium-high heat. Once the water comes to a rolling boil, add ¼ teaspoon of baking soda and 200 grams of spinach leaves, then cook for 2 minutes, no longer. Press the spinach with the back of a ladle to submerge it in water. The spinach will look a lot at the beginning, but as it cooks, it will release water and shrink drastically.
Why baking soda? It raises the pH of the water, which keeps chlorophyll molecules stable and the spinach brilliantly green instead of army-dull.
Step 2: Drain the water through a mesh strainer, then run the spinach under cold water. This process of boiling the spinach and immediately dipping it in cold water is called blanching.
This ice-bath technique stops the cooking instantly and locks in the vibrant green color. It is the same trick professional restaurant cooks use.
Make Spinach Puree
Step 3: Put the blanched spinach in a blender with 2-3 green chilies, and blend until smooth.
Step 4: Add a few tablespoon of water, if needed, to help blend the spinach. Scrape the sides of the blender a few times using a small silicone spatula when blending.
Make The Palak Corn Curry
Step 5: Heat 4 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon cumin seeds and 3-4 dried red chilies and let them crackle for 4-5 seconds.
Step 6: Add 1 cup of finely chopped red onions and 2 teaspoon of chopped garlic, and cook until the onions turn translucent, stirring frequently.
Step 7: Add 1 cup of finely chopped tomatoes and cook for 3-4 minutes. Using the back of a spoon, mash the tomatoes so that they soften and release their juices.
You can blend the masala in a blender at this stage for a creamier gravy.
Step 8: Now add 2 teaspoons of coriander powder and ½ teaspoon of garam masala, and cook for an additional minute.
Step 9: Now add the palak puree from the blender to the pan and cook for a minute.
Step 10: To finalize the curry, add the following ingredients to the pan and mix well.
- 200 g of softened corn kernels
- 1 teaspoon salt
- ½ cup water
If the curry appears thick, add a little warm water and mix well. Bring the curry to a boil.
Step 11: Then, add 2 tablespoons of unsweetened heavy cream and mix well. If you plan to make this curry for everyday meals, you can skip adding the cream. It will still taste delicious.
Step 12: Check for salt and add more if needed. Switch off the heat. Add 2 teaspoon lime juice and mix well.
Temper The Curry
Step 13: Heat 2 tablespoon ghee in a small pan over medium-high heat. Add the following ingredients once the ghee is hot, and cook until the garlic is light brown.
- 1 tablespoon chopped garlic
- 2 dry red chilies
- ¼ teaspoon asafetida
- ½ teaspoon cumin seeds
Step 14: Pour the tempering over the curry and mix well.
Instead of mixing the tempering into the curry, transfer the ready curry to the serving bowl, then pour the tempering over it. It will look great when you serve it to your guests.
Step 15: Serve hot. Garnish with a drizzle of cream if desired.
Variations
Palak Corn Paneer: Add 150g of cubed paneer along with the corn. Lightly pan-fry the paneer first for golden edges. This is the most popular restaurant combination.
Palak Corn Chicken: Add pre-cooked, shredded chicken along with the corn for a non-vegetarian version. Simmer for an extra 2–3 minutes.
Dhaba-Style (Spicier): Add ½ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric to the masala for a richer, more deeply spiced restaurant/dhaba flavor.
No-Cream Version: Replace cream with full-fat yogurt stirred off the heat, or skip it entirely for a lighter curry.
Palak Corn FAQs
It is very easy to make this curry vegan for your dietary preferences. Just replace ghee with any cooking oil and use cashew paste or coconut milk instead of unsweetened heavy cream.
To make gluten-free palak corn, omit the asafetida from the recipe. All the other ingredients are already gluten-friendly.
Heat a charcoal piece over a direct flame until it is red hot. Keep a small bowl inside the curry bowl, and place the hot coal in it. Pour a teaspoon of ghee on top of the coal and immediately close the lid of the main bowl. Let the curry absorb the smoke for 10-15 minutes without disturbing it. Now open the lid and remove the coal piece and the small bowl using a pair of tongs. Gently mix the curry and serve.
Palak corn curry can be made 3-4 days in advance. Just transfer the cooled curry to an airtight container and refrigerate it. When you’re ready to serve, reheat the curry in the microwave or a pan until piping hot. Reheat only the amount needed, as multiple reheats might spoil the curry.
Serving Suggestions
You can make palak corn for everyday meals, house parties, festive meals, or lunch boxes. I like to serve it with any Indian bread, such as Butter Naan or Lachha Paratha, or with a mildly spiced pulao, such as veg pulao, Jeera Rice, or Shahi Pulao.
Serve alongside a simple Boondi Raita or Cucumber Raita to cool the palate. A squeeze of fresh lemon on the side and a pinch of chaat masala on top adds a bright, tangy finish.
Planning a party or a festive thali? Palak corn pairs beautifully with Paneer Butter Masala, Dal Makhani, and Shahi Paneer as part of a North Indian spread.
Other Vegetarian Curry Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Palak Corn Recipe (Spinach Corn Curry, Makai Palak)
Ingredients
- 200 grams fresh spinach (palak)
- ¼ teaspoon baking soda
- 2-3 green chilies
- 4 tablespoons oil
- 1 teaspoon cumin seeds
- 3-4 dry red chilies
- 1 cup finely chopped red onions
- 2 teaspoons chopped garlic
- 1 cup finely chopped tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon garam masala powder
- 200 grams corn kernels (check notes)
- 1 teaspoon salt (or to taste)
- 2 tablespoons unsweetened heavy cream
- 2 teaspoons lime juice
For Tempering
- 2 tablespoons ghee
- 1 tablespoon chopped garlic
- 2 dry red chilies
- ¼ teaspoon asafetida (hing)
- ½ teaspoon cumin seeds
Instructions
Blanch The Spinach
- Heat 3-4 cups of water in a large pot over medium-high heat.
- Once the water comes to a rolling boil, add baking soda and spinach leaves, then cook for 2 minutes, no longer. Press the spinach with the back of a ladle to submerge it in water. The spinach will look a lot at the beginning, but as it cooks, it will release water and shrink drastically.
- Drain the water through a mesh strainer, then run the spinach under cold water. This process of boiling the spinach and immediately dipping it in cold water is called blanching. This process helps retain the spinach’s bright green color.
Make Spinach Puree
- Put the blanched spinach in a blender with 2-3 green chilies, and blend until smooth.
- Add a few tablespoons of water, if needed, to help blend the spinach. Scrape the sides of the blender a few times using a small silicone spatula when blending.
Make The Curry
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and dried red chilies and let them crackle for 4-5 seconds.
- Add onions and garlic and cook until onion turns translucent, stirring frequently.
- Add tomatoes and cook for 3-4 minutes. Using the back of a spoon, mash the tomatoes so that they soften and release their juices.
- Now, add coriander powder and garam masala powder and cook for another minute.
- Add spinach puree and cook for a minute.
- Add corn kernels, salt, and ½ cup water, and bring the curry to a boil.
- If the curry looks thick, add some warm water and mix well.
- Add heavy cream and mix well. If making this curry for everyday meals, you can skip adding the cream. It will still taste delicious.
- Check for salt and add more if needed.
- Switch off the heat.
- Add lime juice and mix well.
Temper The Curry
- Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add garlic, dry red chilies, asafetida, and cumin seeds. Cook until garlic is light brown.
- Pour the tempering over the curry and mix well.
- Serve hot. Garnish with a drizzle of cream if desired.
yummy and drooling…..simply a great and healthy combination…sorry dear could not catch up long time, now am back on track
This is just WOW!!! I love a combo of spinach n corn anytime… 🙂