5 from 46 votes
Palak Corn Recipe
Palak Corn is a creamy spinach and corn curry featuring a pureed spinach base blended with a rich masala paste of onion, tomato, ginger, garlic, chilies, and nuts. The dish is seasoned with cumin, turmeric, garam masala, and fenugreek leaves, then finished with cream and tempered with spices. It balances hearty greens with sweet corn and nutty flavors for a warming vegetarian main or side.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
Calories:
241 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
Main ingredients
- 1 bunch spinach (palak) - yields approx 2 to 2.5 cups spinach puree or 250 grams spinach
- 4 to 5 cups water - for boiling the water and blanching the spinach
- 2 to 3 cups water or chilled water - for adding the blanched spinach leaves, ice cold
- 2 cups sweet corn or 2 medium corn cobs or green peas, kernels
- 1 teaspoon cumin seeds
- 1 pinch turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing) - optional
- ¼ or ½ teaspoon garam masala
- ½ teaspoon fenugreek leaves kasuri methi), crushed, dry
- ¼ cup light cream or cooking cream (20% to 25% low fat cream) - whisked till smooth - optional
- 1 cup water
- 2 to 3 tablespoons neutral cooking oil or butter or ghee, generic cooking oil
For masala paste
- ⅓ cup onion or 1 medium-sized, chopped
- ½ cup tomato or 1 medium-sized, chopped
- 1 inch ginger - roughly chopped
- 3 to 4 garlic small to medium sized, chopped, cloves
- 1 or 2 green chilies - chopped or 1 teaspoon chopped
- 2 tablespoons cashews chopped
- ½ tablespoon melon seeds (magaz) - you can also use watermelon seeds.
For garnish
- ½ to 1 inch ginger - julienne
Instructions
Preparing masala paste
- In a small grinder or blender, add all the ingredients listed under "Masala paste" above.
- Grind or blend to a smooth paste. Add very little water if required while grinding.
- Keep this masala paste aside.
Cup of Yum
Blanching and making spinach puree
- Rinse the spinach very well in water. Boil water with ½ teaspoon salt. Let the water comes to a boil. Then switch off the flame. Immediately add the spinach leaves to this hot water.
- And let the spinach leaves be immersed in the water for 2 to 3 minutes.
- Drain the water and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes.
- Drain the ice cold water or remove the blanched spinach leaves with the help of pasta tongs and place them in a blender.
- Blend to a semi-fine or smooth spinach puree adding very little water, if needed. Set aside.
Making Corn Palak
- First steam or boil the corn kernels and keep aside. You can choose to steam the raw corn kernels or corn cobs in a pan or steamer or stovetop pressure cooker or Instant Pot.
- In the step wise instructions above I have detailed the steps to cook corn kernels in a stovetop pressure cooker. You can also use canned corn kernels to cut down on cooking time.
- After you have cooked the corn kernels drain all the water from them and set aside.
- For the cooked corn cobs, let them cool completely. Then carefully remove the corn kernels with a knife.
- Heat oil or butter or ghee in a thick bottomed pan. Fry the cumin first till they crackle, become aromatic and are browned.
- Now add the ground masala paste and mix very well.
- Then add the turmeric powder, red chili powder, asafoetida and garam masala powder.
- Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste.
- When you see that the oil has started leaving the sides of the masala paste and its color has changed, the paste has thickened and have become glossy, then add the spinach puree. Mix very well.
- Then pour water and season with salt as required. Simmer the curry for 6 to 7 minutes on a low heat. Later add the boiled corn kernels and simmer for 1 to 2 minutes more.
- Whip or beat cream till smooth in a bowl with a wired whisk or spoon.
- Now add cream and dry fenugreek leaves. Stir and cook further for ½ to 1 minute.
- Garnish with ginger julienne and serve corn palak hot with naan, roti, paratha or jeera rice or steamed rice.
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
8mg
(3%)
Sodium
363mg
(15%)
Potassium
789mg
(17%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
8384IU
(168%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
37mg
(41%)
Vitamin D
1µg
(5%)
Vitamin E
5mg
Vitamin K
416µg
Calcium
129mg
(13%)
Vitamin B9 (Folate)
207µg
Iron
4mg
(22%)
Magnesium
117mg
(29%)
Phosphorus
159mg
Zinc
1mg
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 241
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 8mg | 3% |
| Sodium | 363mg | 15% |
| Potassium | 789mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 8384IU | 168% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 37mg | 41% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 5mg | |
| Vitamin K | 416µg | |
| Calcium | 129mg | 13% |
| Vitamin B9 (Folate) | 207µg | |
| Iron | 4mg | 22% |
| Magnesium | 117mg | 29% |
| Phosphorus | 159mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.