Palak Corn | Spinach Corn Sabzi | Palak Corn Recipe | Spinach and Corn
Palak corn is a simple and flavourful dish combining fresh spinach with sweet corn and mild spices. The soft spinach gravy pairs well with the natural sweetness and slight crunch of corn, making it a versatile vegetable preparation. Blanching the spinach briefly before blending helps retain its fresh colour and gives the gravy a smoother texture. Cook the corn until just tender so it keeps its bite and does not become mushy. Serve palak corn with roti, naan, or rice for an easy everyday meal.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
4
INGREDIENTS
- 2 bundles of spinach
- 1 Cup boiled corn
- ½ tsp ginger green chilli paste
- ½ tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp chopped onions
- Salt to taste
- 1 tbsp curd
- Pinch of hing
- ½ tsp jeera
- 2 tbsp oil
For the puree
Other ingredients
METHOD
- Boil the spinach in hot water till it turns tender. Add a pinch of soda bi carbonate to retain the colour.
- Let it cool and process in a food processor.
- Keep the puree aside.
- Heat the oil in a vessel add the ginger chilli paste, hing, jeera.
- Add in corn, turmeric powder, chopped onions, garam masala and saute for 15 seconds.
- Add the curd, spinach puree, salt to taste and cook for one minute.
- Cook for 2 minutes.
- Serve hot with naan or paratha.
For the puree
How to proceed
Chef's Note from Renu Dalal:
Do not overcook the spinach after adding it to the gravy, as prolonged cooking can affect its colour and flavour.
