Palak Corn is a delightful and healthy Indian dish where tender corn kernels are cooked in a creamy spinach gravy. It's a nutritious and flavorful dish that's perfect for pairing with roti, naan, or rice.
Ingredients
For the Spinach (Palak) Puree
- 250gfresh spinach leaves (palak)
- 1piecegreen chili
- 1inginger
- 2clovegarlic
- 1/2tspcumin seeds
For the Curry
- 1cupsweet corn kernels (frozen or fresh)
- 1piecemedium onion, finely chopped
- 1piecemedium tomato, finely chopped
- 1tspginger-garlic paste
- 1/2tspcumin seeds
- 1/2tspturmeric powder
- 1tspcoriander powder
- 1/2tspgaram masala
- 1/4tspred chili powder
- 1/4cupfresh cream (optional for richness)
- 1tbspoil or ghee
- 1dashsalt to taste
- 1dashfresh lemon juice (optional)
- 1dashfresh cream or butter for garnish (optional)
How to make Palak Corn
Blanch the Spinach
Wash the spinach leaves thoroughly.
Bring a pot of water to a boil and add the spinach leaves. Blanch them for 2-3 minutes until wilted.
Drain the spinach and immediately transfer it to a bowl of ice-cold water to retain its green color.
Make the Spinach Puree
In a blender, add the blanched spinach, green chili, ginger, garlic, and cumin seeds. Blend to a smooth puree. Set aside.
Prepare the Curry Base
Heat oil or ghee in a pan over medium heat.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil starts to separate.
Cook the Corn
Add the corn kernels to the pan and sauté for 2-3 minutes.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir well and cook for another 2 minutes.
Add the Spinach Puree
Pour the spinach puree into the pan and mix well with the corn and spices.
Add a little water to adjust the consistency of the gravy, if needed.
Let the mixture simmer for 5-7 minutes on low heat until the flavors meld together.
Finish the Dish
Stir in the garam masala and fresh cream (if using). Mix well and cook for another 2 minutes.
Adjust seasoning with salt and a squeeze of lemon juice if desired.
Serve
Garnish with a swirl of fresh cream or a small knob of butter for extra richness.
Serve hot with roti, naan, or steamed rice.
Tips & Tricks
You can add paneer cubes to make it a more substantial dish.
For a vegan version, skip the cream or substitute with coconut milk.