It’s time for Corn Palak recipe– one of my favourite combination?!! The sweetness of the corn goes very well with the slightly bland taste of spinach. Though you have eaten many delicacies that are prepared from spinach, such as Palak Paneer, Palak Mushroom, Aloo Palak Curry, Palak Khichdi and Pal Dal Recipe, but for now, forget the taste of all these dishes and delve into the flavour of creamy & crunchy Corn Palak. Along with a delicious taste, it also renders a high nutritional value and is extremely rich in antioxidants.

This Corn Palak recipe is a variation of the Palak Paneer, but creamier. You can also prefer low fat cream and the end result is a lightly spiced, smooth, creamy and nutritious curry. Since children love to eat sweet corn, you can also cook this dish for those, who are usually not fond of spinach, so that they find it tempting. Instead of sweet corn?, regular corn or even fresh green peas can be added. Now, take a look over the recipe that is listed below and enjoy with Naan, Rotis or Jeera Rice as this curry goes very well with them.

Prepare Corn Palak by using the recipe mentioned below:

Serves: 3-4 servings

Main Ingredients

• 1 bunch of Spinach
• 2 cups of Corn Kernels or Green Peas (Boiled)
• 1 tsp of Cumin Seeds (Jeera)
• A pinch of Turmeric Powder
• 1/4 tsp of Red Chili Powder
• A pinch of Asafoetida (Hing)
• 1/2 tsp of Garam Masala Powder
• 1/2 tsp of crushed Fenugreek Leaves (Kasuri Methi)
• 1/4 cup of Cream
• 1 cup of Water
• 2-3 tbsp of Oil or Butter

Ingredients for Masala paste

• 1 medium sized Onion (chopped)
• 1 medium sized Tomato (roughly chopped)
• 1 inch of Ginger (roughly chopped)
• 1 or 2 Green Chilies (chopped)
• 2 tbsp Cashew Nuts (chopped)
• 1/2 tbsp of Melon Seeds

Ingredients for Garnishing

• 1/2 inch of Ginger

How to prepare Corn Palak

• Add all the ingredients for the masala paste in a small grinder.

• Grind to a smooth paste, add very little water if required, while grinding.

• Keep this masala paste aside.

• Now, wash the spinach very well in the running water. Boil water in a big bowl with some salt and add this spinach to this boiled water.

• After a few minutes, switch off the flame and let the spinach leaves be immersed in the water for 2 to 3 minutes.

• Remove the water and quickly pour ice water over the spinach or immerse it in cold water. Keep for 2-3 minutes.

• Add this spinach to the blender and make a smooth puree by adding a bit quantity of water. Keep aside for a while.

• Now, first steam or boil the corn and put it away.

• Heat oil in the wok (kadhai) and add the cumin seeds.

• When it starts to crackle, add the ground masala paste and quickly fry.

• Add the turmeric powder, red chili powder, asafoetida and garam masala powder.

• Keep on stirring the masala, until the oil starts to leave the sides of the paste.

• After that, add the spinach puree and stir properly.

• Add water and salt. Simmer the whole curry for 6-7 minutes on a low flame.

• Add the boiled corn and simmer for 1-2 minutes more.

• Now, take a cream in the bowl and beat it properly, till smooth.

• Add this cream along with Kasuri Methi. Stir and cook further for 1-2 minutes.

• Garnish with ginger and serve the hot Corn Palak.