Palak Corn, also known as Spinach Corn Curry, is a delightful vegetarian dish that blends the goodness of spinach (palak) with the sweetness of corn. This North Indian-style curry is rich in nutrients, easy to make, and packed with flavor. It makes for a perfect main course when paired with roti, naan, or rice. The combination of these two ingredients creates a creamy, comforting dish that is both healthy and delicious. Here’s how you can make this vibrant, flavorful dish at home.
Ingredients:
For the curry:
- 2 cups fresh spinach leaves (palak), washed and chopped
- 1 cup boiled corn kernels (fresh or frozen)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 green chili, finely chopped (optional)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt, to taste
- 1/4 cup fresh cream (optional, for richness)
- 2 tablespoons oil or ghee
- Water, as needed for consistency
For garnish:
- Fresh coriander leaves (cilantro), chopped
- A dollop of fresh cream (optional)
Instructions:
- Blanch the Spinach:
- In a pot of boiling water, blanch the spinach leaves for 2-3 minutes until they wilt. Once done, drain and immediately transfer the spinach to a bowl of ice-cold water to retain its green color.
- After cooling, blend the spinach into a smooth paste using a little water if necessary. Set aside.
- Prepare the Curry Base:
- Heat oil or ghee in a pan on medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they become soft and golden brown.
- Stir in the ginger-garlic paste and chopped green chili (if using). Cook for another 1-2 minutes until the raw smell of the ginger and garlic disappears.
- Cook the Tomatoes:
- Add the pureed tomatoes to the pan and cook until the oil starts to separate from the masala. This will take about 5-7 minutes.
- Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook for another minute to let the spices cook through.
- Combine Spinach and Corn:
- Add the spinach puree to the tomato-spice mixture and cook for 5 minutes, allowing the flavors to combine.
- Add the boiled corn kernels to the curry and mix gently. You can adjust the consistency by adding a little water if the curry is too thick.
- Let it simmer for another 5-7 minutes so the corn absorbs the flavors.
- Finishing Touches:
- Sprinkle garam masala over the curry and stir. Adjust salt and spice levels to taste.
- If desired, stir in the fresh cream for a richer, creamier texture. This step is optional but highly recommended for extra flavor.
- Garnish and Serve:
- Garnish with freshly chopped coriander leaves and a dollop of cream (optional).
- Serve hot with roti, naan, or steamed rice.
Tips:
- You can use frozen spinach if fresh spinach is unavailable. Just thaw and squeeze out excess water before blending.
- For a vegan version, omit the cream or substitute it with coconut milk for a creamy texture.
- Adjust the heat by adding more or less green chilies or red chili powder based on your preference.
- Add a squeeze of lemon juice before serving for a refreshing tang.
Why You’ll Love This Recipe:
- Nutrient-rich: Packed with iron from spinach and fiber from corn, this dish is not only tasty but also beneficial for your health.
- Flavor-packed: The combination of spices, creamy spinach, and sweet corn creates a flavor explosion.
- Customizable: You can adjust the spice level and creaminess to suit your taste, making it a versatile dish for everyone.
Whether you’re looking for a nutritious meal or a delicious way to enjoy your veggies, Palak Corn is sure to satisfy your taste buds. Try this comforting curry today, and enjoy the perfect blend of health and flavor!
