Palak Corn Recipe is a luscious dish crafted with fresh spinach and sweet corn. It boasts a subtle spiciness and a velvety creaminess, making it a perfect accompaniment to classic Indian sides. Also known as Makai Palak, this dish combines the Hindi terms for corn (‘Makai’) and spinach (‘Palak’). Below, you’ll discover a detailed guide, complete with step-by-step instructions and accompanying photos, to effortlessly prepare this satisfying palak corn recipe in your own kitchen.
Palak corn served in a white bowl with three ginger juliennes atop a white doily, placed above a folded red napkin.
About Palak Corn Recipe:
The marriage of corn and spinach creates a delightful union. Corn Palak, a beloved Punjabi delicacy, showcases these two fresh ingredients harmoniously blended in a single delectable dish. Frequently featured in Indian restaurants, it can be served as a main course or side dish alongside rice and bread.
Spinach (palak) on its own may lack distinct flavor, but when cooked with sweet corn and a vibrant paste of tomatoes, onions, cashews, herbs, and spices, it transforms into a burst of exquisite taste.
This palak corn recipe bears resemblance to Palak Paneer but boasts a creamier, more sauce-like consistency, often incorporating low-fat cream (optional). The outcome? A gently spiced, silky-smooth, and immensely satisfying curry bursting with nutrition.
You can opt for either sweet corn or the Indian variety of desi corn. Using canned corn kernels streamlines the recipe, eliminating the need for cooking and shelling corn cobs.
For the gravy base, I incorporate cashews and melon seeds, imparting both flavor and thickness to the gravy. Feel free to omit them or substitute almonds for cashews while skipping the melon seeds altogether.
Ingredients: Palak Corn Recipe
Main Ingredients:
- 1 bunch of spinach (palak), yielding approximately 2 to 2.5 cups of spinach puree or 250 grams of spinach
- 4 to 5 cups of water, for boiling and blanching the spinach
- 2 to 3 cups of ice-cold water or chilled water, for soaking the blanched spinach leaves
- 2 cups of sweet corn kernels or 2 medium-sized corn cobs or green peas
- 1 teaspoon of cumin seeds
- 1 pinch of turmeric powder (ground turmeric)
- ¼ teaspoon of red chili powder or cayenne pepper
- 1 pinch of asafoetida (hing), optional
- ¼ or ½ teaspoon of Garam Masala
- ½ teaspoon of dry fenugreek leaves (kasuri methi), crushed
- ¼ cup of light cream or cooking cream (20% to 25% low-fat cream), whisked till smooth, optional
- 1 cup of water
- 2 to 3 tablespoons of oil or butter or ghee
For Masala Paste:
- ⅓ cup of chopped onion or 1 medium-sized onion
- ½ cup of chopped tomatoes or 1 medium-sized tomato
- 1-inch piece of ginger, roughly chopped
- 3 to 4 garlic cloves, small to medium-sized, chopped
- 1 or 2 green chilies, chopped, or 1 teaspoon of chopped green chilies
- 2 tablespoons of chopped cashews
- ½ tablespoon of melon seeds (magaz), alternatively watermelon seeds can be used
For Garnish:
- ½ to 1 inch of ginger, julienned
Instructions: Palak Corn Recipe
Preparing the masala paste:
- In a small grinder or blender, combine all the ingredients listed under “Masala paste.”
- Grind or blend until a smooth paste forms. Add a very small amount of water if necessary to aid in grinding.
- Set aside the masala paste for later use.
- Blanching and making spinach puree:
- Rinse the spinach thoroughly under running water.
- Bring water to a boil in a pot with ½ teaspoon of salt.
- Once the water boils, turn off the heat. Immediately add the spinach leaves to the hot water and let them soak for 2 to 3 minutes.
- Drain the hot water and quickly transfer the blanched spinach leaves to a bowl of ice-cold water. Let them sit for another 2 to 3 minutes.
- Drain the ice-cold water and transfer the blanched spinach leaves to a blender.
- Blend the spinach leaves into a semi-fine or smooth puree, adding a small amount of water if necessary. Set the spinach puree aside.
Making Corn Palak:
- Steam or boil the corn kernels until they are cooked through. Drain any excess water and set the cooked corn kernels aside.
- If using corn cobs, allow them to cool completely, then carefully remove the corn kernels using a knife.
- Heat oil, butter, or ghee in a thick-bottomed pan. Add the cumin seeds and sauté until they crackle, become aromatic, and turn brown.
- Add the prepared masala paste to the pan and mix well.
- Stir in the turmeric powder, red chili powder, asafoetida, and garam masala powder. Continue to cook and stir until the masala paste thickens, becomes glossy, and the oil starts to separate from the sides.
- Once the masala paste is cooked, add the spinach puree to the pan and mix thoroughly.
- Pour in water and season with salt to taste. Simmer the curry over low heat for 6 to 7 minutes.
- Add the boiled corn kernels to the curry and simmer for an additional 1 to 2 minutes.
- In a separate bowl, whip or beat the cream until smooth.
- Stir the whipped cream and crushed dry fenugreek leaves into the curry and cook for another ½ to 1 minute.
- Garnish with ginger julienne and serve the Corn Palak hot with naan, roti, paratha, jeera rice, or steamed rice.
Conclusion:
Palak Corn Recipe, also known as Makai Palak, is a delicious and nutritious dish that brings together the goodness of spinach and sweet corn. With its creamy texture and aromatic spices, it’s a favorite among Indian food enthusiasts. Whether served as a main course or side dish, Palak Corn Curry is sure to delight your taste buds and leave you craving for more!
FAQs about Palak Corn Recipe
What is Palak Corn Curry?
Palak Corn Curry is a flavorful dish made with fresh spinach (palak) and sweet corn, blended with aromatic spices and a creamy base. It’s a delightful Indian dish that combines the richness of cream with the earthy flavors of spinach and sweet corn.
What are the main ingredients used in Palak Corn Curry?
The main ingredients include spinach, sweet corn kernels (or corn cobs), cumin seeds, turmeric powder, red chili powder, garam masala, dry fenugreek leaves, light cream (optional), oil or butter or ghee, onion, tomato, ginger, garlic, green chilies, cashews, and melon seeds.
How do you prepare the masala paste for Palak Corn Curry?
To prepare the masala paste, simply blend together chopped onion, chopped tomatoes, ginger, garlic, green chilies, chopped cashews, and melon seeds until smooth. This paste forms the flavorful base for the curry.
Can I use canned corn kernels instead of fresh corn in Palak Corn Curry?
Yes, you can use canned corn kernels to save time. Simply drain and rinse the canned corn kernels before adding them to the curry.
What are some recommended serving suggestions for Palak Corn Curry?
Palak Corn Curry pairs well with a variety of Indian breads such as naan, roti, or paratha. It also complements steamed rice or jeera rice. Garnish with ginger julienne for an added touch of flavor and texture.
