Palak Corn (Spinach Corn Curry) recipe

 Palak Corn is a delightful Indian curry made with spinach (palak) and swee

t corn in a mildly spiced and creamy gravy. Here's how to make it:

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Ingredients

For the Spinach Puree:

3 cups spinach leaves (palak)

1 green chili

1/2 tsp salt

2 cups water (for blanching)

For the Curry:

1 cup sweet corn (boiled)

2 tbsp oil or ghee

1 tsp cumin seeds

1 medium onion, finely chopped

1 medium tomato, pureed

1 tsp ginger-garlic paste

1/4 tsp turmeric powder

1 tsp red chili powder

1/2 tsp garam masala

1/2 cup fresh cream or milk (optional)

Salt to taste

Optional Garnish:

1 tsp kasuri methi (dried fenugreek leaves)

A few drops of lemon juice

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Instructions

Step 1: Prepare Spinach Puree

1. Wash spinach leaves thoroughly.

2. Boil 2 cups of water with 1/2 tsp salt and blanch the spinach leaves for 2 minutes.

3. Drain and immediately transfer the spinach to ice water to retain its color.

4. Blend the spinach with a green chili into a smooth puree. Set aside.

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Step 2: Prepare the Curry

1. Heat oil or ghee in a pan over medium heat.

2. Add cumin seeds and let them splutter.

3. Add the chopped onions and sauté until golden brown.

4. Stir in the ginger-garlic paste and cook until the raw aroma disappears.

5. Add the tomato puree and cook until the oil separates.

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Step 3: Add Spices and Spinach

1. Add turmeric, red chili powder, and salt. Mix well.

2. Stir in the spinach puree and mix until combined. Simmer for 5 minutes.

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Step 4: Add Corn and Finish

1. Add the boiled sweet corn and mix well.

2. Stir in fresh cream or milk for a creamier curry (optional).

3. Sprinkle garam masala and kasuri methi (if using). Simmer for another 2–3 minutes.

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Serving

Garnish with a few drops of lemon juice or a swirl of cream.

Serve hot with roti, naan, or jeera rice.

Enjoy your creamy and nutritious Palak Corn!