palak corn
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4.93 from 13 votes

Palak Corn

palak corn is a mild and lightly spiced curry made with spinach and sweet corn.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: main course
Cuisine: indian
Servings: 3 to 4
Author: Dassana Amit


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


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.