Palak Corn – Spinach Corn Curry

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Palak corn curry is a rich, saucy dish that’s made with fresh spinach and sweet corn. It is lightly spiced and perfectly creamy, and great to pair with classic Indian sides. This dish is also called as Makai Palak as corn is known as ‘Makai’ and spinach is called ‘Palak’ in the Hindi Language. Here you’ll find step-by-step instructions with photos for making this satisfying palak corn recipe at home.

palak corn in a white bowl with three ginger juliennes on a white doily placed above folded red napkin

About Palak Corn

Corn and spinach make for a wonderful combination. Corn Palak is a classic Punjabi recipe that features these two fresh ingredients in one delicious dish. It’s often found at Indian restaurants, as a main or side served with rice and bread.

Cooked spinach (palak) on its own doesn’t have much taste. But it becomes incredibly flavorful when cooked with sweet corn and a vibrant paste of tomatoes, onion, cashews, herbs and spices.

This palak corn recipe is similar to Palak Paneer but creamier and saucier, and made with low fat cream (optional). The end result is a lightly spiced, smooth, delicious and nutritious curry.

The recipe can be made with sweet corn, or the Indian variety of desi corn. If you use canned corn kernels then the recipe comes together quickly as you don’t need to spend time cooking the corn cobs and then removing them.

For the gravy base, I add cashews and melon seeds which not only give a good taste but also helps in thickening the gravy. Feel free to skip them or add almonds in place of cashews and skip the melon seeds altogether.

Kindly note that in the final dish photos, I have blended the spinach to a semi-fine consistency and in the stepwise photos, they are blended to a fine and smooth consistency.

Step-by-Step Guide

How to make Palak Corn

Preparing masala paste

1. Measure, chop and have all the ingredients ready to make the masala paste.

ingredients in dishes

2. In a small grinder or blender, add the following ingredients:

  • 2 tablespoons chopped or broken cashews – can use almonds instead
  • 1 or 2 chopped green chilies – about 1 teaspoon chopped
  • 1 medium sized onion which is roughly chopped – ⅓ cup chopped onions
  • 1 medium sized tomato which is roughly chopped – ½ cup chopped tomatoes
  • 1 inch ginger which is roughly chopped
  • 3 to 4 small to medium garlic cloves (chopped)
  • ½ tablespoon magaz (melon seeds) – skip if you do not have
ingredients added to grinder jar

3. Grind or blend to a smooth paste. Add a splash of water if needed while grinding. Set this masala paste aside.

smooth paste in the grinder jar

Blanching and Pureeing Spinach

4. Next, rinse 1 bunch of spinach leaves (palak) very well in fresh water in a colander. Drain the water very well.

rinsing spinach

5. Boil 4 to 5 cups of water with ½ teaspoon salt. Let the water come to a boil and then immediately switch off the heat.

boiled water

6. Quickly add the spinach leaves to this hot water.

palak corn recipe

7. Let the spinach leaves be immersed in the hot water for 2 to 3 minutes.

cooking spinach

8. Have a large bowl of ice-cold water ready to blanch the palak. I added 10 to 12 ice cubes in 2 cups of water. You can use chilled water as well.

ice cold water in a bowl

9. After 2 to 3 minutes, with the help of tongs, remove the spinach and place them in the ice water bowl. Keep the spinach submerged for 2 to 3 minutes.

spinach added to ice cold water

10. Either drain all of the cold water or pick the spinach leaves with a help of tongs and transfer them to a blender.

spinach added to blender

11. Blend to a semi-fine or smooth spinach puree, adding very little water only if needed. You should get approximately 2 to 2.5 cups of spinach puree. Set the spinach puree aside.

spinach puree in the blender

Cooking Sweet Corn (Makai)

12. First steam or boil 2 cups raw corn kernels. I have pressure cooked the corn kernels. Add enough water just to cover the corn kernels while pressure cooking them.

You can also steam them in a pressure cooker or in an Instant Pot. 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.

Opt to use canned cooked corn kernels if you are not using the raw ones.

cooking corn in a pressure cooker

13. Drain all the water from the boiled corn kernels and then set them aside.

boiled corn kernels

14. Have all of the ingredients ready to make the palak corn curry.

ingredients to make palak corn

Sautéing Masala

15. Heat 2 to 3 tablespoons oil or butter or ghee in a thick bottomed pan. Add 1 teaspoon cumin seeds. Fry them until they crackle, become aromatic and are browned.

crackle cumin in the oil

16. Now add the ground masala paste. Be careful as the paste will splutter in the oil.

ground masala paste added to pan

17. Mix very well. Then add 1 pinch turmeric powder, ¼ teaspoon red chili powder, 1 pinch asafoetida and ¼ or ½ teaspoon garam masala powder.

spices added to masala paste

18. Stir and mix the spices well. Cook the masala paste on medium to medium-high heat, stirring often.

stir and mix spices with the masala paste

19. Continue stirring, until the oil starts to leave the sides of the masala paste. The paste will thicken, become glossy and aromatic.

continue cooking masala paste

Making Palak Corn Curry

20. When the masala paste is sauteed very well, then add the spinach puree to the pan.

adding spinach to the masala curry

21. Stir and mix very well.

mix spinach puree with the masala paste

22. Pour in 1 cup of water or as required depending on the consistency you prefer.

water added

23. Next add salt to taste. Mix well.

salt added

24. Reduce the heat and simmer the curry for 6 to 7 minutes on low heat.

simmer the curry for 6 to 7 minutes on low heat

25. After 6 to 7 minutes, add the boiled corn kernels.

adding corn to the palak grvay

26. Mix well. Simmer for 1 to 2 minutes more to heat the corn kernels through.

mix corn with the gravy

27. Whisk or beat ¼ cup cooking cream or light cream or low-fat cream till smooth. Skip the cream if you don’t want to add it.

whipping cream to thicken the curry

28. Now add the cream and ½ teaspoon crushed dry fenugreek leaves (kasuri methi). Omit to add dried fenugreek leaves if you don’t have them.

cream and dry fenugreek leaves added to curry

29. Stir and cook for just a minute or so to thicken.

stir and mix palak corn curry

30. Add ginger julienne (from ½ to 1 inch ginger).

ginger julienne added to palak corn curry

31. Serve the corn palak hot with your favorite Indian sides. It pairs nicely with roti, paratha, naan, steamed rice, ghee rice and cumin rice.

palak corn in a white bowl with three ginger juliennes on a white doily placed above folded red napkin


What do you serve with palak corn?

Enjoy the curry either on top of or alongside jeera rice or basmati rice. Serve with warm roti, paratha or naan bread.

Can this makai palak recipe be doubled or tripled

Absolutely. Easy double or triple the ingredients to increase the servings from 3 to 4, to 6 to 12.

How do I make this a vegan corn palak recipe?

Simply swap the ¼ cup of cream for 2 tablespoons of coconut cream whisked in right at the end of cooking.

What other ingredients can be swapped in this recipe?

Instead of sweet corn, regular corn or even fresh green peas can be used.

How long will this dish keep well?

Store in a sealed container this palak corn will keep well for 1 to 2 days in the fridge. Reheat in a pan.

More Spinach Recipes To Try!

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closeup shot of palak corn in a white bowl with three ginger juliennes on a white doily placed above folded red napkin

Palak Corn

Palak corn curry is a rich, saucy dish that's made with fresh spinach and sweet corn. It is lightly spiced and perfectly creamy, and great to pair with classic Indian sides.
4.92 from 24 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4


Main ingredients

  • 1 bunch spinach (palak) – yields approx 2 to 2.5 cups spinach puree or 250 grams spinach
  • 4 to 5 cups water – for boiling the water and blanching the spinach
  • 2 to 3 cups ice cold water or chilled water – for adding the blanched spinach leaves
  • 2 cups sweet corn kernels or 2 medium corn cobs or green peas
  • 1 teaspoon cumin seeds
  • 1 pinch turmeric powder (ground turmeric)
  • ¼ teaspoon red chili powder or cayenne pepper
  • 1 pinch asafoetida (hing) – optional
  • ¼ or ½ teaspoon Garam Masala
  • ½ teaspoon dry fenugreek leaves (kasuri methi), crushed
  • ¼ cup light cream or cooking cream (20% to 25% low fat cream) – whisked till smooth – optional
  • 1 cup water
  • 2 to 3 tablespoons oil or butter or ghee

For masala paste

  • cup chopped onion or 1 medium-sized
  • ½ cup chopped tomatoes or 1 medium-sized
  • 1 inch ginger – roughly chopped
  • 3 to 4 garlic cloves – small to medium sized, chopped
  • 1 or 2 green chilies – chopped or 1 teaspoon chopped
  • 2 tablespoons chopped cashews
  • ½ tablespoon melon seeds (magaz) – you can also use watermelon seeds.

For garnish

  • ½ to 1 inch ginger – julienne


Preparing masala paste

  • In a small grinder or blender, add all the ingredients listed under "Masala paste" above.
  • 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 ½ teaspoon 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 the water and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes.
  • Drain the ice cold water or remove the blanched spinach leaves with the help of pasta tongs and place them in a blender.
  • Blend to a semi-fine or smooth spinach puree adding very little water, if needed. Set aside.

Making Corn Palak

  • First steam or boil the corn kernels and keep aside. You can choose to steam the raw corn kernels or corn cobs in a pan or steamer or stovetop pressure cooker or Instant Pot.
  • In the step wise instructions above I have detailed the steps to cook corn kernels in a stovetop pressure cooker. You can also use canned corn kernels to cut down on cooking time.
  • After you have cooked the corn kernels drain all the water from them and set aside.
  • For the cooked corn cobs, let them cool completely. Then carefully remove the corn kernels with a knife.
  • Heat oil or butter or ghee in a thick bottomed pan. Fry the cumin first till they crackle, 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, the paste has thickened and have become glossy, then add the spinach puree. Mix very well. 
  • Then pour water and season with salt as required. Simmer the curry for 6 to 7 minutes on a low heat. Later add the boiled corn kernels and simmer for 1 to 2 minutes more.
  • Whip or beat cream till smooth in a bowl with a wired whisk or spoon.
  • Now add cream and dry fenugreek leaves. Stir and cook further for ½ to 1 minute.
  • Garnish with ginger julienne and serve corn palak hot with naan, roti, paratha or jeera rice or steamed rice.

Nutrition Info (Approximate Values)

Nutrition Facts
Palak Corn
Amount Per Serving
Calories 241 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 8mg3%
Sodium 363mg16%
Potassium 789mg23%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 6g7%
Protein 7g14%
Vitamin A 8384IU168%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 37mg45%
Vitamin D 1µg7%
Vitamin E 5mg33%
Vitamin K 416µg396%
Calcium 129mg13%
Vitamin B9 (Folate) 207µg52%
Iron 4mg22%
Magnesium 117mg29%
Phosphorus 159mg16%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Corn Palak recipe post from the archives (February 2014) has been republished and updated on 17 July 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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

    1. thank you adi. glad to know. cream can be skipped easily, but thanks for sharing that nuts can be skipped too. happy cooking.

  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

    1. thanks tulsi for sharing this feedback. glad. yes nuts and cream can be skipped.

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