Palak Corn is a delightful and healthy Indian dish where tender corn kernels are cooked in a creamy spinach gravy. It's a nutritious and flavorful dish that's perfect for pairing with roti, naan, or rice.
Ingredients
For the Spinach (Palak) Puree
- 250gfresh spinach leaves (palak)
- 1piecegreen chili
- 1inginger
- 2clovegarlic
- 1/2tspcumin seeds
For the Curry
- 1cupsweet corn kernels (frozen or fresh)
- 1piecemedium onion, finely chopped
- 1piecemedium tomato, finely chopped
- 1tspginger-garlic paste
- 1/2tspcumin seeds
- 1/2tspturmeric powder
- 1tspcoriander powder
- 1/2tspgaram masala
- 1/4tspred chili powder
- 1/4cupfresh cream (optional for richness)
- 1tbspoil or ghee
- 1dashsalt to taste
- 1dashfresh lemon juice (optional)
- 1dashfresh cream or butter for garnish (optional)
How to make Palak Corn
Blanch the Spinach
Wash the spinach leaves thoroughly.
Bring a pot of water to a boil and add the spinach leaves. Blanch them for 2-3 minutes until wilted.
Drain the spinach and immediately transfer it to a bowl of ice-cold water to retain its green color.
Make the Spinach Puree
In a blender, add the blanched spinach, green chili, ginger, garlic, and cumin seeds. Blend to a smooth puree. Set aside.
Prepare the Curry Base
Heat oil or ghee in a pan over medium heat.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil starts to separate.
Cook the Corn
Add the corn kernels to the pan and sauté for 2-3 minutes.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir well and cook for another 2 minutes.
Add the Spinach Puree
Pour the spinach puree into the pan and mix well with the corn and spices.
Add a little water to adjust the consistency of the gravy, if needed.
Let the mixture simmer for 5-7 minutes on low heat until the flavors meld together.
Finish the Dish
Stir in the garam masala and fresh cream (if using). Mix well and cook for another 2 minutes.
Adjust seasoning with salt and a squeeze of lemon juice if desired.
Serve
Garnish with a swirl of fresh cream or a small knob of butter for extra richness.
Serve hot with roti, naan, or steamed rice.
Tips & Tricks
You can add paneer cubes to make it a more substantial dish.
For a vegan version, skip the cream or substitute with coconut milk.
FAQS
How do I prepare the spinach for Palak Corn to maintain its vibrant green color?
To prepare the spinach for Palak Corn, wash the fresh spinach leaves thoroughly. Blanch them in boiling water for 2-3 minutes until wilted, then immediately transfer them to a bowl of ice-cold water. This process helps retain the vibrant green color and nutrients.
Can I make Palak Corn vegan, and what substitutions can I use?
Yes, you can easily make Palak Corn vegan by omitting the fresh cream and butter. Instead, you can use coconut cream or cashew cream for a rich texture. Additionally, ensure that you use oil instead of ghee for cooking.
What is the best way to store leftover Palak Corn?
To store leftover Palak Corn, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to maintain the gravy's consistency.
What dishes pair well with Palak Corn for a complete meal?
Palak Corn pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside a side of raita or a simple cucumber salad to balance the flavors and add freshness to your meal.
How can I adjust the spice level in my Palak Corn recipe?
To adjust the spice level in your Palak Corn, you can modify the amount of green chili used in the spinach puree. For a milder flavor, use less chili or remove the seeds. Alternatively, for more heat, you can add extra red chili powder or a pinch of cayenne pepper during cooking.
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