palak corn

palak corn recipe with step by step photos – palak corn is a mild and lightly spiced curry made with spinach and sweet corn.

spinach corn curry, palak corn recipe

spinach and sweet corn is one of my favorite combinations. the sweetness of the corn goes very well with the slightly bland taste of spinach or palak.

i always end up adding these two in pasta, rice and in veggie bakes. this palak corn curry is a variation of the palak paneer, but more creamy as i have added ground melon seeds and cashews in the curry. there is also low fat cream in the recipe. you can skip the cream if you prefer.

the end result is a lightly spiced, smooth, creamy and nutritious curry. the recipe can also be made for kids who are usually not fond of spinach. instead of sweet corn, regular corn or even fresh green peas can be added.

this corn palak curry goes very well with naan, rotis or jeera rice.

how to make palak corn

preparing masala paste

1. measure and keep all the ingredients ready for the masala paste.

palak corn recipe

2. in a small grinder or blender, add 2 tablespoons chopped or broken cashews, 1 or 2 chopped green chilies, 1 medium sized onion which is roughly chopped, 1 medium sized tomato which is roughly chopped, 1 inch ginger which is roughly chopped, 3 to 4 small to medium garlic cloves (chopped) and ½ tablespoon magaz (melon seeds).

palak corn recipe

3. grind or blend to a smooth paste. add very little water if required while grinding.

palak corn recipe

4. keep this masala paste aside.

palak corn recipe

making palak puree

5. rinse 1 bunch of spinach leaves (palak) very well in water.

palak corn recipe

6. you can also rinse and drain the spinach in a colander.

palak corn recipe

7. boil 4 to 5 cups of boiled water with some salt.

palak corn recipe

8. let the water come to a boil and then switch off the flame.

palak corn recipe

9. immediately add the spinach leaves to this hot water.

palak corn recipe

10. let the spinach leaves be immersed in the water for 2 to 3 minutes.

palak corn recipe

11. separately keep ice cold water ready. i added 10 to 12 ice cubes in 2 cups of water. alternatively, you can use chilled water as well.

palak corn recipe

12. after 2 to 3 minutes with the help of tongs, remove the spinach and place them in the ice water bowl.

palak corn recipe

13. keep the spinach immersed in ice cold water for 2 to 3 minutes.

palak corn recipe
14. in a blender add the spinach.

palak corn recipe

15. blend to a semi-fine or smooth spinach puree adding very little water. you should get approximately 2 to 2.5 cups of spinach (palak) puree. keep the spinach puree aside.

palak corn recipe

cooking sweet corn

16. first steam or boil 2 cups corn kernels. i have pressure cooked the corn kernels. add enough water just covering the corn kernels while pressure cooking them. you can also steam them in a pressure cooker. alternatively you can steam or boil 2 medium corn cobs for 4 to 5 whistles. let them cool and then remove the corn kernels with a knife.

palak corn recipe

17. drain and then keep the boiled corn kernels aside.

palak corn recipe

18. now keep all the ingredients ready for the palak corn curry.

palak corn recipe

making masala for palak corn

19. heat 2 to 3 tablespoons oil or butter in a thick bottomed pan. add 1 teaspoon cumin seeds (jeera).

palak corn recipe

21. fry the cumin seeds, till they become aromatic and are browned.

palak corn recipe

22. now add the ground masala paste.

palak corn recipe

23. mix very well.

palak corn recipe

24. then add 1 pinch turmeric powder, ¼ teaspoon red chili powder, 1 pinch asafoetida and ¼ or ½ teaspoon garam masala powder.

palak corn recipe

25. stir and mix the spices well. saute the masala paste, stirring often.

palak corn recipe

26. keep on stirring the masala, till the oil starts to leave the sides of the masala paste.

palak corn recipe

27. stir often and saute till you see oil leaving the sides of the masala paste.

palak corn recipe

making palak corn curry

28. then add the spinach puree.

palak corn recipe

29. stir and mix very well.

palak corn recipe

30. pour 1 cup of water.

palak corn recipe

31. next add salt as required. mix well.

palak corn recipe

32. simmer the curry for 6 to 7 minutes on a low flame.

palak corn recipe

33. after 6 to 7 minutes, add the boiled corn kernels.

palak corn recipe

34. mix well.

palak corn recipe

35. simmer for 1 to 2 minutes more.

palak corn recipe

36. whip or beat ¼ cup cream till smooth.

palak corn recipe

37. now add the beaten cream and ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

palak corn recipe

38. stir and cook further for ½ to 1 minute.

palak corn recipe

39. add ginger julienne (from ½ inch ginger).

palak corn recipe

40. serve the corn palak hot with naan, rotis or jeera rice. for more corn recipes, you can check this collection of 23 corn recipes.

palak corn recipe
few more tasty recipes for you!

Palak Corn

4.93 from 13 votes
palak corn is a mild and lightly spiced curry made with spinach and sweet corn.
palak corn
Author:Dassana Amit
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 1 bunch spinach (palak) - yields approx 2 to 2.5 cups palak puree
  • 4-5 cups water - for boiling the water and blanching the spinach
  • 2-3 cups ice cold water or chilled water - for adding the blanched spinach leaves
  • 2 cups boiled corn kernels (sweet corn) OR green peas
  • 1 teaspoon cumin seeds
  • 1 pinch turmeric powder
  • ¼ teaspoon red chili powder
  • 1 pinch asafoetida (hing)
  • ¼ or ½ teaspoon garam masala powder
  • ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • ¼ cup cream (20% to 25% low fat cream) - whisked till smooth - i used amul cream,
  • 1 cup water
  • 2 to 3 tablespoon oil or butter

for masala paste

  • 1 medium sized onion - roughly chopped
  • 1 medium sized tomato - roughly chopped
  • 1 inch ginger - roughly chopped
  • 3 to 4 small to medium garlic cloves - chopped
  • 1 or 2 green chilies - chopped
  • 2 tablespoon chopped or broken cashews
  • ½ tablespoon magaz or melon seeds. you can also use watermelon seeds.

for garnish

  • ½ inch ginger - julienned

INSTRUCTIONS

preparing masala paste

  • in a small grinder or blender, add all the ingredients for the masala paste.
  • grind or blend to a smooth paste. add very little water if required while grinding.
  • keep this masala paste aside.

blanching and making spinach puree

  • rinse the spinach very well in water. boil water with some salt. let the water comes to a boil. then switch off the flame. immediately add the spinach leaves to this hot water.
  • and let the spinach leaves be immersed in the water for 2 to 3 minutes.
  • drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. keep for 2 to 3 minutes.
  • in a blender, make a semi-fine or smooth spinach puree adding very little water. keep aside.

making palak corn

  • first steam or boil the corn kernels and keep aside.
  • heat oil or butter in a thick bottomed pan. fry the cumin first till they become aromatic and are browned.
  • now add the ground masala paste and mix very well. 
  • then add the turmeric powder, red chili powder, asafoetida and garam masala powder.
  • keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste.
  • when you see that the oil has started leaving the sides of the masala paste and its color has changed, add the spinach puree. mix very well. 
  • then pour water and season with salt. simmer the whole curry for 6 to 7 minutes on a low flame. later add the boiled corn kernels and simmer for 1 to 2 minutes more.
  • whip or beat cream till smooth
  • now add cream and kasuri methi. stir and cook further for ½ to 1 minute.
  • garnish with ginger julienne and serve corn palak hot with naan, rotis or jeera rice.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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48 comments/reviews

  1. Another gem from Dassana’s treasure! Very simple too. skipped the nuts and cream..still turned out very well.

  2. Hello I love all of your recipes and because of them I never run out of things to make. I just made this one today but without the nuts and cream it was still good5 stars

  3. I made this a couple of days back and it turned out to be amazing.. I sauted Corn on olive oil before adding it to the palak gravy and it gave a nice crunchy taste to the dish.
    Thank you for this amazing recipe 🙂5 stars

  4. Hi the reciprocate great.but please don’t off the pictures like in this Palak corn receive. Visuals are more helpfully.5 stars

  5. I tried this recipe n it came out very well. My husband who is not a fan of spinach loved this dish. It was so easy to make.
    I’m planning to prepare this dish for serving 10 people. Is this dish can b doubled or tripled? Can I prepare masala paste n Palak puree one day in advance?5 stars

  6. Beautiful curry! I substituted amchur for watermelon seeds and coconut cream for cream (used what I had)… It was wonderful!

  7. This was awesome. i couldn’t believe that i can cook so tasty palak that my 8 yr daughter also praised it and loved the recipe.. thanks a ton5 stars

  8. I have made this recipe number of times. My husband and i both love it like anything. Seriously, it’s amazing..simply loved it..!!5 stars

  9. Made this just now for lunch! Didn’t have melon seeds or cream…but still it tasted delicious. Eating it now with peas pulao (your recipe). Thanks to you, I am becoming a famous cook in my family! 😀5 stars

  10. Dassana over the last month I have become a huge fan of you and your recipes. Including this one, they have all turned out extremely tasty. Thank you so much. One general question I have is which variety of tomatoes do you use? In Bangalore we get the sour type – they are a little flat and are called ‘nati’ here, and the ones which are typically used for salads as they are not very sour?

  11. Hey I tried palak corn recipe..I took less palak puree..really awesome taste n rich ..

    Thank you..I uploaded on my page Rajeshwari’s Delight… Please check thank you5 stars

  12. What can I use as a substitute for the dairy cream? I’m vegan but I’d really like to make this.

    • either you skip the cream or add coconut cream. just add 2 tbsp of coconut cream. whisk the coconut cream and then add it right at the end. stir and switch off the flame. you will get coconut taste and flavor this way, but would be still good.

      • It turned out to be sooooo good using the coconut cream.
        I altered the recipe a little, if anyone would like to try. Along with the cumin seeds I fried some black mustard seeds and a few curry leaves. When I simmered the curry I added one whole black dried Persian lime, which gave the sauce a beautiful deep, smokey-sour taste. I also added carrot cubes to the green peas, and nice cubes of fried tofu.5 stars

  13. this recipe sounds tasty.. though the addition of cashew and charmagaz paste might dull out the colour of the gravy.. to keep d bright green colour i replaced the masala paste with a simple tadka with cumin whole, chopped onion, chopped garlic and choppd green chilli.. and finished d gravy with gud amt of cheese..!

    • the cashew and melon seeds give a good amount of creaminess and sweetness in the gravy. the tadka you added is very simple yet looks flavorful. and yes cheese does take palak corn combo to a different level.

  14. I hav tried palak paneer, corn palak and rasam. It turned out to be awesome. My hubby relished it. Will try more recipes. Really enjoying trying your recipes.

  15. No need to add red chilli powder coz that green color change into little greenish brown color…

  16. Mam,I did spinach corn yesterday and the taste was excellent.Thanks!! looking forward to do more receipes for your blog.Good day!!5 stars

  17. Hi could you suggest a sustitute for watermelon seeds? I’m not sure where to get in the US. Or can you do without it? Thanks

  18. Was sceptical to try as there were not many comments for this recipe but all u readers pls try it. This dish is yummy.. great aroma too!
    I loved the whole experience of cooking it and eating it. 🙂