Palak corn curry recipe, how to make palak corn | spinach corn recipe
palak corn recipe– spinach and sweet corn is one of my favorite combination. the sweetness of the corn goes very well with the slight bland taste of spinach or palak…
i always end up adding these two in pasta, rice and in veggie bakes. this palak corn curry is a variation of the palak paneer, but more creamy as i have added ground melon seeds and cashews in the curry. there is also low fat cream in the recipe. you can skip the cream if you prefer.
the end result is a lightly spiced, smooth, creamy and nutritious curry. the recipe can also be made for kids who are usually not fond of spinach. instead of sweet corn, regular corn or even fresh green peas can be added.
this palak corn curry goes very well with with naan, rotis or jeera rice.
if you like both spinach and corn, then there is already another recipe on the blog – corn spinach.
if you are looking for more palak recipesthen do check palak paneer, palak mushroom, aloo palak curry, palak khichdi and palak dal recipe.
spinach corn or palak corn recipe below:2 cups boiled corn kernels or green peas
1 tsp cumin seeds
a pinch of turmeric powder
¼ tsp red chili powder/lal mirch powder
a pinch of asafoetida/hing
¼ or ½ tsp garam masala powder
½ tsp crushed kasuri methi/dry fenugreek leaves
¼ cup cream (20% to 25% low fat), whisked till smooth – i used amul cream
1 cup water
2-3 tbsp oil or butter ( i used peanut oil )
1 medium sized tomato, roughly chopped
1 inch ginger/adrak, roughly chopped
3-4 small to medium garlic cloves, chopped
1 or 2 green chilies, chopped
2 tbsp chopped or broken cashews.
½ tbsp magaz or melon seeds. you can also use watermelon seeds.
grind or blend to a smooth paste. add very little water if required while grinding.
keep this masala paste aside.
switch off the flame 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 2-3 minutes.
in a blender, make a semi-fine or smooth spinach puree adding very little water.
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 saute stirring often.
add the turmeric powder, red chili powder, asafoetida and garam masala powder.
keep on stirring the masala till the oil starts to leave the sides of the paste.
after 1-2 minutes when the oil has begin to leave the masala paste and its color has changed, add the spinach puree and stir.
pour water and season with salt. simmer the whole curry for 6-7 minutes on a low flame. add the boiled corn kernels and simmer for 1-2 minutes more.
whip or beat the cream till smooth
now add the cream and the kasuri methi. stir and cook further for ½ to 1 minute.
garnish with ginger julienne and serve the corn palak hot with naan, rotis or jeera rice.
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