A bunch of spinach prepared with soft sweet corn makes Palak Corn curry very palatable. Spinach is readily available during Winter season so, give this recipe a try this season and share your experience through message.
Finally, I would request you to visit my more Indian Curry Recipes and Winter Special Recipes like Methi Matar Malai Recipe, Sarson Ka Saag Recipe etc.
Instructions for how to make Palak Corn:
- Firstly, Boil 4 cups of water with some salt in a vessel. Once the water come to a boil and then switch off the flame.
- Immediately add the clean and washed spinach leaves to this hot water. Let the spinach leaves be immersed in the hot water for about 3-4 mins.
- After 3-4 mins drain off the blanched spinach and add 2-3 cups chilled water to it for bright green colour of Palak.
- Once the palak has cooled completely, transfer to a blender jar and then add 1 inch ginger and 2 green chilies to it. Blend to a smooth puree without adding any water. Keep it aside.
- Heat 2-3 tsp Ghee/ Clarified Butter in a pan.
- Add 1/2 tsp Fenugreek Seeds/ Methi dana to it. Let them splutter and then add 1 finely chopped onion to it. Sauté till the onion becomes golden brown.
- Add 1 finely chopped tomato and 3/4 tsp or salt to taste. Sauté till the tomatoes turn soft and mushy.
- Then add 1 pinch asafoetida, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp cumin powder and 1/2 tsp garam masala powder to it. Mix all spices well. Keep on stirring the masala, till the oil starts to leave the sides of the masala.
- Add 1 cup sweet corn kernels to it and mix them well with the masala. Cover and cook for 2 mins.
- Then add spinach puree to the corn masala and mix it well. Add 1/4 cup water, cover and cook for 5 mins. on low flame.
- Turn off the flame and add 2 tbsp fresh cream or beaten malai and 1/2 tsp Kasuri Methi/ dry fenugreek leaves to it. Mix well them well.
- Palak Corn is ready to serve. Enjoy it with Naan, Chapati, Ajwain Parantha or Jeera Rice.
1. Ingredients Preview.
2. Boil 4 cups of water with some salt in a vessel. Once the water come to a boil and then switch off the flame.
3. Immediately add the clean and washed spinach leaves to this hot water. Let the spinach leaves be immersed in the hot water for about 3-4 mins.
4. After 3-4 mins drain off the blanched spinach and add 2-3 cups chilled water to it for bright green colour of Palak.
5. Once the palak has cooled completely, transfer to a blender jar and then add 1 inch ginger and 2 green chilies to it. Blend to a smooth puree without adding any water. Keep it aside.
6. Heat 2-3 tsp Ghee/ Clarified Butter in a pan.
7. Add 1/2 tsp Fenugreek Seeds/ Methidana to it. Let them splutter and then add 1 finely chopped onion to it. Sauté till the onion becomes golden brown.
8. Add 1 finely chopped tomato and 3/4 tsp or salt to taste.
9. Sauté till the tomatoes turn soft and mushy.
10. Then add 1 pinch asafoetida, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp cumin powder and 1/2 tsp garam masala powder to it. Mix all spices well. Keep on stirring the masala, till the oil starts to leave the sides of the masala.
11. Add 1 cup sweet corn kernels to it and mix them well with the masala.
12. Cover and cook for 2 mins. I have used frozen sweet corn which requires only 2 mins to cook. If you using fresh corn then firstly, boil them.
13. Then add spinach puree to the corn masala and mix it well.
14, Add 1/4 cup water, cover and cook for 5 mins. on low flame. Adjust consistency as required.
15. Turn off the flame and add 2 tbsp fresh cream or beaten malai and 1/2 tsp Kasuri Methi/ dry fenugreek leaves to it. Mix well them well.
16. Palak Corn is ready to serve. Enjoy it with Naan, Chapati, Ajwain Parantha or Jeera Rice.
Tips:
- Do not over blanch spinach as the nutrients will be lost.
- Adding tomato is optional, as some people don't prefer tomatoes with spinach.
- Skip fresh cream/ Malai to make this recipe vegan.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Boil 4 cups of water with some salt in a vessel. Once the water come to a boil and then switch off the flame.
3. Immediately add the clean and washed spinach leaves to this hot water. Let the spinach leaves be immersed in the hot water for about 3-4 mins.
4. After 3-4 mins drain off the blanched spinach and add 2-3 cups chilled water to it for bright green colour of Palak.
5. Once the palak has cooled completely, transfer to a blender jar and then add 1 inch ginger and 2 green chilies to it. Blend to a smooth puree without adding any water. Keep it aside.
6. Heat 2-3 tsp Ghee/ Clarified Butter in a pan.
7. Add 1/2 tsp Fenugreek Seeds/ Methidana to it. Let them splutter and then add 1 finely chopped onion to it. Sauté till the onion becomes golden brown.
8. Add 1 finely chopped tomato and 3/4 tsp or salt to taste.
9. Sauté till the tomatoes turn soft and mushy.
10. Then add 1 pinch asafoetida, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp cumin powder and 1/2 tsp garam masala powder to it. Mix all spices well. Keep on stirring the masala, till the oil starts to leave the sides of the masala.
11. Add 1 cup sweet corn kernels to it and mix them well with the masala.
12. Cover and cook for 2 mins. I have used frozen sweet corn which requires only 2 mins to cook. If you using fresh corn then firstly, boil them.
13. Then add spinach puree to the corn masala and mix it well.
14, Add 1/4 cup water, cover and cook for 5 mins. on low flame. Adjust consistency as required.
15. Turn off the flame and add 2 tbsp fresh cream or beaten malai and 1/2 tsp Kasuri Methi/ dry fenugreek leaves to it. Mix well them well.
16. Palak Corn is ready to serve. Enjoy it with Naan, Chapati, Ajwain Parantha or Jeera Rice.
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