Palak Corn Recipe Spinach Corn Curry Whiskaffair

on Jan 24, 2024, Updated Oct 16, 2024 Spinach can be used to make several Indian recipes; here are some of my favorites – Aloo Palak Sabzi, Palak Pakora, Palak Paratha, Palak Paneer Bhurji, and Palak Rice.

About Palak Corn

If I can say so myself, my palak paneer curry is one of the best I have tasted to date. After perfecting it by making it multiple times over the years, I now have a base recipe that is foolproof and I love to play around with it by adding new ingredients to it. It is also one of those dishes my picky eater son also enjoys. This time, I replaced paneer with corn and make this palak corn curry. Palak Corn is a mildly spiced, rich, and creamy North Indian style curry made with spinach, corn kernels, heavy cream and a few other ingredients. You can make it for everyday meals, house parties, festive meals, or lunch boxes. I like to serve it with any Indian bread like naan, lachha paratha, etc, or a mildly spiced pulao like veg pulao, shahi pulao etc. Palak corn curry can be made 3-4 days in advance. Just transfer the cooled curry to an airtight container and refrigerate it. When you wish to serve, reheat only the amount that is needed as multiple reheating might spoil the curry. Corn – Use fresh or frozen corn Kernels. I used frozen corn but to make it more interesting, you can roast a corn cob over direct flame until it is charred, then shuck it and add the roasted kernels to the gravy. Baking Soda – A pinch of baking soda added during blanching helps to retain the bright green color of spinach. Try this tip. Spice Powders – I used only basic spices like coriander powder, garam masala powder, and salt in this recipe. Other Ingredients – You will also need green chilies, cooking oil, cumin seeds, dry red chilies, red onions, garlic, fresh tomatoes, unsweetened heavy cream, and lime juice. I used Indian green chilies, but you can use any available variety. Use any cooking oil. For The Tempering – A tempering of ghee and garlic gives palak corn curry a very nice flavor. I used ghee, garlic, dry red chilies, asafetida (hing), and cumin seeds. Once the water starts to boil, add ¼ teaspoon baking soda and 200 g spinach to the boiling water and cook the spinach for 2 minutes. Once the oil is hot, add 1 teaspoon cumin seeds and 3-4 dried red chilies and let them crackle for 4-5 seconds. Tip – You can blend the masala in a blender at this stage for a creamier gravy.

200 g of softened corn kernels 1 teaspoon salt ½ cup water

Switch off the heat. Add 2 teaspoon lime juice and mix well. Add the following ingredients once the ghee is hot, and cook until garlic is light brown.

1 tablespoon chopped garlic 2 dry red chilies ¼ teaspoon asafetida ½ teaspoon cumin seeds

Tip – Instead of mixing the tempering with the curry, you can transfer the ready curry in the serving bowl and then pour the tempering over it. It will look great to serve to your guests.