Corn Palak

Corn Palak is a vegetarian dish that combines sweetness of corn and the nutritious goodness of spinach (palak) in a fragrant curry. This mouthwatering Indian curry is full of vibrant flavors and wholesome ingredients. Discover how to create this delectable curry, packed with aromatic spices and creamy textures.

Palak Corn Curry boasts a delightful combination of flavors. The sweetness of the corn kernels perfectly complements the earthy taste of spinach. Lusciously textured curry is enhanced with a blend of spices, including cumin, coriander, turmeric, and garam masala, which infuse a rich and aromatic touch.

The addition of garlic and ginger adds a subtle tang. The result is a harmonious blend of sweet, savory, and mildly spicy flavors that will leave you craving for more.

Similar to Palak Paneer , Aloo Palak and Dal Palak recipes, Palak Corn recipe allows you to not only enjoy the delightful flavors but also add a generous portion of greens to your plate. This recipe offers a convenient and delicious way to sneak in more vegetables, especially for those who may be less inclined to consume them in their raw form.

The vibrant green color of spinach in the Corn Palak curry is a testament to its nutritional value. Spinach is rich in iron, calcium, vitamin C, and vitamin K, which are essential for maintaining optimal health. It is also a good source of dietary fiber, aiding in digestion and promoting a healthy gut.

Recipe Highlights

I am making this recipe as a everyday curry. So the instructions are very easy to follow.
It's not calorie dense since I am NOT adding any cream to this curry, Just blended spinach makes it thick and saucy.
Saving time by not blanching the spinach. Just pureeing it to smoothie consistency.

Ingredients

Spinach : Baby spinach is my preference. You can also use frozen spinach. If using frozen spinach, thaw it before adding it.
Corn : Use sweet tender corn. Either fresh corn kernels , frozen corn or creamed canned corn can be used. For extra depth of flavors, use char grilled corn. If using frozen corn, be sure to thaw it before adding it to the curry.
Garlic : Special mention of garlic in this dish. Garlic and spinach is match made in heaven. So if you love garlic, use it generously.
Spices and other ingredients : Oil tempering ( tadka ) with cumin seeds, minced ginger, turmeric powder, garam masala powder and red chilli powder is all you need. This curry is not heavily spiced.

Additional Notes : Squeeze some lemon juice over the curry just before serving to brighten the flavors. For a spicier kick, add a finely chopped green chilies. Finish it off with kasuri methi and freshly chopped coriander ( cilantro) leaves.

How to Make

Preparation : Wash the spinach leaves. In a blender, add ¼ cup cold water and blend it into smooth paste to make spinach gravy .

Cooking : Heat oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds. Then add minced garlic and sauté for a minute. Add the sweet corn kernels and mix well. Let the mix cook for a 3 minute. Now add the salt and spice powders. Mix well and further cook for a minute.

Add the spinach puree. Add ¼ cup water. Mix well and let it come to gentle boil on medium heat. Lower the heat and cook further for 2-3 minutes so everything heats through.

For optional fried garlic tempering on top : Warm up oil or ghee in a small pan on medium flame. Add chopped garlic to it. Fry the garlic till it's golden brown. Then add couple whole red chilies and cumin seeds. Once the cumin seeds start spluttering, turn off the heat. Pour this tadka on top of the corn palak curry just before serving.

Serving Suggestions

Corn Palak Curry pairs well with a variety of Indian bread like phulka, chapati, naan, roti, or paratha. It also goes splendidly with steamed basmati rice or jeera rice. For a complete meal, serve it alongside a refreshing cucumber raita or a side salad.

If you love restaurant style Indian dinners at home, do try our delicious recipes like Rajma Masala , Kadhi Pakora and Punjabi Chole. For Paneer dishes, Achari Paneer , Shahi Paneer and Paneer Jalfrezi are wonderful choices.

And for weeknight dinners, Kala Chana Curry, Instant Pot Dal and Chickpea Coconut Curry are wholesome and satisfying.

Pro Tips

• Corn Spinach Curry can be served as a side dish for a dinner party or potluck, impressing your guests with its vibrant colors and flavors.
• Experiment with different variations of spices to customize the flavor profile of the curry according to your preference.
• A dollop of creamy yogurt, cashew cream or a drizzle of coconut milk can be added at the end for an extra creamy and indulgent touch.
• Leftover Corn Palak Curry can be repurposed as a filling for wraps or samosas, adding a delicious twist to your snacks.
• Use freshest baby spinach to get velvety tender curry. If the spinach tastes bitter, you can add half a teaspoon of sugar.
• I am not using onion and tomato , typically used in most Indian Curries. Feel free to use it.

Storage and Re-heating

To store Corn Palak Curry, allow it to cool completely before transferring it to an airtight container. Refrigerate it for up to 3-4 days to maintain its freshness and flavors. For longer storage, you can freeze the curry in freezer-safe containers for up to 2 months. Thaw it overnight in the refrigerator before reheating.

If you enjoy eating corn, try our other delicious corn recipes like Street Corn on the Cob , Corn Fritters , Creamed Corn with cream cheese , Mexican Street Corn Salad and Vegan Corn Chowder.

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