Palak corn

Palak corn recipe

Fresh spinach and sweet corn are used to make the thick, saucy meal known as palak corn curry. It goes well with traditional Indian sides because it is delightfully creamy and only barely spiced.

It is a smooth and creamy Indian curry recipe where the base is made with spinach cooked along with ginger, garlic, onion, and tomatoes. Sweet corn kernels are boiled and then added into the curry which gives it a nice crunch along with the taste.

For this Indian curry, either fresh or frozen corn may be used. In order to make the curry creamier and a little richer, I also add a small amount of fresh cream at the very end.

Ingredients for palak corn recipe

  • 3 cups Spinach (Palak)
  • 1 cup Sweet corn kernels boiled
  • 4-5 cups Water to blanch the spinach
  • 2-3 cups Water (Chilled/Ice cold), to immerse cooked spinach
  • 2 small Green chilies
  • 1/2 inch Ginger
  • 2 tablespoons Oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 2 teaspoons Garlic paste
  • 1 cup Tomato (finely chopped)
  • ¼ teaspoon garam masala or to taste
  • ¼ teaspoon red chili powder or to taste
  • ½ teaspoon turmeric powder
  • ¼ cup plain yogurt whisked till it is smooth

Instructions for palak corn recipe

  1. Fresh corn cobs are placed in a pressure cooker and cooked for one to two whistles until tender to the touch. The kernels are then removed.
  2. If using frozen, thaw it first before putting it in the microwave for 4–5 minutes or boiling it for 5–6 minutes.
  3. Drain all the water from the boiled corn kernels and then set them aside.
  4. Next, rinse spinach leaves (palak) very well in fresh water in a colander. Drain the water very well.
  5. Once it starts boiling, lower the heat to medium. Add clean and washed spinach leaves.
  6. Let the spinach leaves be immersed in the hot water for 2 to 3 minutes.
  7. Have a large bowl of ice-cold water ready to blanch the palak.
  8. Right away immerse that spinach in ice-cold water to stop further cooking.
  9. Then drain out the spinach leaves and take them to the blender or grinder.
  10. Also, add green chilies and ginger.
  11. Blend to a semi-fine or smooth spinach puree, adding very little water only if needed.
  12. Make a smooth paste and keep it aside.
  13. Heat the oil in a pan on medium heat.
  14. Once the oil is hot, add cumin seeds and Let them crackle for a few seconds.
  15. Add chopped onion and fry until onion turns translucent.
  16. Now add garlic paste. Mix and saute for a minute.
  17. Add tomato and cook the tomatoes for 4-5 minutes till soft.
  18. You can blend the masala in a blender at this stage for a creamier gravy.
  19. Then add 1 pinch of turmeric powder, ¼ teaspoon of red chili powder, and ¼ teaspoon garam masala powder.
  20. Stir and mix the spices well.
  21. Continue stirring, until the oil starts to leave the sides of the masala paste.
  22. When the masala paste is sauteed very well, then add the spinach puree to the pan.
  23. Mix and let it come to a simmer for 2-3 minutes.
  24. Pour water as required depending on the consistency you prefer.
  25. Next, add salt to taste. Mix well.
  26. Lower the heat to low and add whisked, smooth yogurt.
  27. Immediately mix it using a spatula and simmer the curry for 6 to 7 minutes on low heat.
  28. Add the corn and allow to cook for 2-3 minutes or until softened.
  29. Stir and cook for just a minute or so to thicken and turn off the stove.
  30. Serve hot.

Serving Suggestions

Serve the corn palak hot with your favorite Indian sides. It pairs nicely with roti, paratha, naan, steamed rice, ghee rice, and cumin rice.

It tastes good with almost all Indian bread such as Phulka, Tawa Paratha, Puri, Lachha Paratha, Naan, Tandoori Roti, or any other bread that you like to serve it with.

I also serve it sometimes with Jeera Rice and Matar Pulao with a side of Raita.

Tips and variations

  • You can also use baby spinach instead of regular spinach.
  • To make a slightly spicy curry increase the number of green chilies.
  • you can choose to add water according to the consistency you prefer.
  • You can use the Indian variety of white corn or desi corn or American sweet corn.
  • This palak recipe can be scaled to make a large batch according to your needs.


Calories 228 kcal
carbohydrates 5 g
proteins 15 g
fats 17 g
Saturated Fat 8 g
Cholesterol 34 mg
sodium 490 mg
potassium 93 mg
fiber 1 g
sugar 3 g
 Vitamin A 1378IU
Vitamin C 51 mg
iron 1 mg

Palak corn

Also read: Peanut Butter Banana Oatmeal

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