palak corn is a mild and lightly spiced curry made with spinach and sweet corn.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 3 to 4
- 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.
- 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.