Corn Palak also known as Corn Spinach Curry is a creamy, flavourful, rich curry dish made with spinach leaves and boiled corn kernels. This is a vegan, plant-based, beginner-friendly recipe.
We love spinach and at home make several dishes out of it on regular basis. Spinach/Palak is one such nutritious green that I always try to include in our everyday meals as much as possible.
Ingredients
1 cup Spinach (blanched)
2 cups Sweet Corn Kernels (Boiled)
1 tablespoon Garlic (Roughly Crushed)
1 Onion finely chopped
1 Tomato finely chopped
1 teaspoon Red Chilli Powder
2 teaspoon Garam Masala Powder
1/2 teaspoon Sugar
Salt to taste
1 tablespoon Coconut Milk for garnish
2 tablespoons Oil
Water to cook
Method- Add sufficient water to a saucepan and add the sweet corn kernel.
- Let the corn kernels boil for about 15-20 minutes till they are cooked.
- Do not overcook them. Once cooked, drain the water and keep them aside. (If using frozen corn just cook for 5 minutes, as they are already half-cooked).
- Wash spinach leaves under running water to get rid of dirt.
- Heat water in a large saucepan. Once the water comes to a boil, add the spinach leaves and blanch for 4-5 minutes.
- Once blanched, discard the water and immerse the leaves in cold water.
- Blend blanched spinach to a smooth puree.
- In a saucepan / kadai, heat oil. Once the oil is hot, add crushed garlic and saute till the raw smell fades away.
- Add finely chopped onion and saute till translucent.
- Add finely chopped tomato and saute for 3-4 minutes.
- Cover and cook the onion tomato mixture till it gets tender.
- Now add spinach puree along with red chilli powder, salt, sugar, and garam masala. Mix well.
- Cover the pan for 2-3 minutes so that the spices get nicely infused with the spinach puree.
- After 3 minutes, add the boiled sweet corns and mix well.
- Cover and simmer the corn palak curry for another 3 minutes.
- Corn Palak ( Spinach Corn Curry) is ready.
- Garnish with coconut milk and serve hot with flatbreads or jeera rice.