Palak corn combines spinach paste and boiled sweet corn cooked in a masala comprising cumin seeds, hing, onions, tomatoes and others with a touch of fresh cream added in the end. The process to make palak corn at home is quite easy. If you do not know it already, read my recipe to learn it.
KEY TAKEAWAYS
- Palak corn is a wonderfully tasty and healthy dish.
- Serve it with roti, naan, paratha, or steamed rice for a complete meal.
- Palak corn tastes creamy, mildly spicy, and slightly sweet from the corn.
- Other similar recipes are palak paneer, palak chana, dal palak, aloo palak, and methi corn.
The Ingredients:
To make the palak paste:
- 250 grams palak (spinach)
- 1 piece ginger (2-inch size, cut into two pieces)
- 2 pieces green chilies (broken in half)
- 8 cloves garlic
To cook the sabzi:
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- ¼ tsp asafetida (hing)
- 2 pieces dry red chilies (whole)
- 1 piece onion (medium size, finely chopped)
- 1 piece capsicum (medium size, finely chopped)
- 1 piece tomato (large size, finely chopped)
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1.5 tsp coriander powder
- 1 cup sweet corn (fresh, washed, boiled in a pressure cooker for up to 3 whistles)
- ½ cup water
- 1 tsp salt
- 2 tbsp fresh cream (malai)
- ½ tsp garam masala powder (optional)
I got this recipe from the maid’s sister who came to fill in during her leave. While working, she hummed and spoke about this dish her mother made during rainy days. Her voice had such warmth. I asked her for the recipe and she shared it with a smile.
I made it that evening. My husband said it was perfect for the weather, and the boys called it “rain dinner.” Now, this dish marks our first rain of the season. That experience reminded me how deeply flavors and weather are woven into memories and comfort.
How to Make Palak Corn? (Step by Step Guide with Images)
Step 1: Take 250 grams of palak (spinach), remove the stems, wash them a couple of times and boil them for about 2 minutes. After two minutes, strain them and wash with cold water.
Step 2: When the spinach is cool enough, transfer it into a mixer and put 1 piece of ginger (2-inch size, cut into two pieces), 2 pieces of green chilies (broken in half), and 8 cloves of garlic in it. Blend them into a smooth paste and keep it aside.
Step 3: Now, take a kadai and heat 3 tbsp of cooking oil on a medium flame. When the oil is hot, add 1 tsp of cumin seeds. When they start to crackle, add ¼ tsp of asafetida (hing) and 2 pieces of dry red chilies (whole) to it. Stir and cook for about 20 seconds or so.
(Pro tip: There is no need to add too many whole spices in this recipe).
Step 4: Now, add a piece of onion (medium size, finely chopped) into it and stir and cook it on a medium flame until translucent and starts to change its color.
(Pro tip: Do not fry the onions brown).
Step 5: Then, add 1 piece of capsicum (medium size, finely chopped) and mix it nicely with the onions and cook for about two minutes or so.
Step 6: Now, add a piece of tomato (large size, finely chopped) to it.
Step 7: When the tomatoes turn soft, turn the flame to low and add ½ tsp of turmeric powder, 1 tsp of red chili powder, and 1.5 tsp of coriander powder to it. Mix them nicely and cover the kadai. Let it cook for about a couple of minutes on a low flame.
(Pro tip: Check the masala in between and stir it to prevent it from sticking to the bottom of the kadai or get burnt to render a bitter taste).
Step 8: After 2 minutes, when the oil starts to separate, add 1 cup of sweet corn (fresh, washed, boiled in a pressure cooker for up to 3 whistles) to it. Mix it nicely with the spices and then add the palak paste you have made earlier and mix everything nicely.
Step 9: Now, add ½ cup of water and about 1 tsp of salt to it and give it a final mix, cover the kadai and cook the sabzi on a low flame for about 4 to 5 minutes, stirring in between.
Step 10: Then, add 2 tbsp of fresh cream to the sabzi and mix it nicely. Cover and cook it for another 3 to 4 minutes on a low flame.
(Pro tip: Adding fresh cream or malai enhances the taste and color of the dish remarkably. So, do not skip it).
Step 11: Finally, you may add ½ tsp of garam masala powder and mix it with the sabzi.
Step 12: Your homemade and tasty palak corn sabzi is ready to enjoy. Transfer it into a serving bowl and serve it hot along with plain or tandoori roti.
Recipe Card
Palak Corn
Ingredients
To make the palak paste:
- 250 grams palak spinach
- 1 piece ginger 2-inch size, cut into two pieces
- 2 pieces green chilies broken in half
- 8 cloves garlic
To cook the sabzi:
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- ¼ tsp asafetida hing
- 2 pieces dry red chilies whole
- 1 piece onion medium size, finely chopped
- 1 piece capsicum medium size, finely chopped
- 1 piece tomato large size, finely chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1.5 tsp coriander powder
- 1 cup sweet corn fresh, washed, boiled in a pressure cooker for up to 3 whistles
- ½ cup water
- 1 tsp salt
- 2 tbsp fresh cream malai
- ½ tsp garam masala powder optional
Instructions
- Take 250 grams of palak (spinach), remove the stems, wash them a couple of times and boil them for about 2 minutes. After two minutes, strain them and wash with cold water.
- When the spinach is cool enough, transfer it into a mixer and put 1 piece of ginger (2-inch size, cut into two pieces), 2 pieces of green chilies (broken in half), and 8 cloves of garlic in it. Blend them into a smooth paste and keep it aside.
- Now, take a kadai and heat 3 tbsp of cooking oil on a medium flame. When the oil is hot, add 1 tsp of cumin seeds. When they start to crackle, add ¼ tsp of asafetida (hing) and 2 pieces of dry red chilies (whole) to it. Stir and cook for about 20 seconds or so. (Pro tip: There is no need to add too many whole spices in this recipe).
- Now, add a piece of onion (medium size, finely chopped) into it and stir and cook it on a medium flame until translucent and starts to change its color. (Pro tip: Do not fry the onions brown).
- Then, add 1 piece of capsicum (medium size, finely chopped) and mix it nicely with the onions and cook for about two minutes or so.
- Now, add a piece of tomato (large size, finely chopped) to it.
- When the tomatoes turn soft, turn the flame to low and add ½ tsp of turmeric powder, 1 tsp of red chili powder, and 1.5 tsp of coriander powder to it. Mix them nicely and cover the kadai. Let it cook for about a couple of minutes on a low flame. (Pro tip: Check the masala in between and stir it to prevent it from sticking to the bottom of the kadai or get burnt to render a bitter taste).
- After 2 minutes, when the oil starts to separate, add 1 cup of sweet corn (fresh, washed, boiled in a pressure cooker for up to 3 whistles) to it. Mix it nicely with the spices and then add the palak paste you have made earlier and mix everything nicely.
- Now, add ½ cup of water and about 1 tsp of salt to it and give it a final mix, cover the kadai and cook the sabzi on a low flame for about 4 to 5 minutes, stirring in between.
- Then, add 2 tbsp of fresh cream to the sabzi and mix it nicely. Cover and cook it for another 3 to 4 minutes on a low flame. (Pro tip: Adding fresh cream or malai enhances the taste and color of the dish remarkably. So, do not skip it).
- Finally, you may add ½ tsp of garam masala powder and mix it with the sabzi.
- Your homemade and tasty palak corn sabzi is ready to enjoy. Transfer it into a serving bowl and serve it hot along with plain or tandoori roti.
