The union of spinach (‘palak‘ in Hindi) and sweet corn kernels is a marriage that is definitely made in heaven. It is one that I adore to bits, too. For today’s post, I decided to use this brilliant combination of ingredients in a North Indian-style curry – Corn Palak Sabzi. Let me tell you, it tastes so, so, so awesome, and makes for an amazing accompaniment for rotis, naan and parathas!
More about this Corn Palak Sabzi
As delectable as it is, Palak Corn or Corn Palak Sabzi is an easy dish to prepare. I make it in a very simple way, home-style, using basic ingredients that are commonly available in a typical Indian kitchen. I have made this dish closely on the lines of the Palak Paneer recipe I had shared on my blog some time ago.
The backbone of this sabzi is spinach and sweet corn, hence use the freshest of these ingredients you can find. I have used store-bought corn kernels here, to make my life easier, but you may buy whole cobs and separate the kernels yourself if you prefer it that way. I have used a bit of fresh cream to garnish the sabzi, but that is completely optional.
This is a completely vegetarian preparation. If you skip the fresh cream I have used for decoration (simply because I had some!), this recipe is plant-based (vegan) too. Skip the asafoetida used here, to make it gluten-free. Most Indian brands of asafoetida do contain wheat flour to a lesser or greater extent and are, therefore, best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely go ahead and use it.
If you would like another way to use spinach and corn, check out these Spinach Corn & Cheese Sandwiches on my Instagram feed.
#NorthIndianCurries at Foodie Monday Blog Hop
I am sharing this Palak Corn recipe in association with the Foodie Monday Blog Hop.
The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday. The theme this week is #NorthIndianCurries, where all of are showcasing different types of – of course – North Indian-style sabzi.
Swaty, a talented chef and author of Food Trails, was the one who suggested today’s theme. Her blog is a treasure trove of traditional dishes from Uttar Pradesh (where she is from), some unique fusion dishes, and amazing baked goodies. I absolutely loved the recipes for Tilwale Aloo and Sookhi Urad Dal she posted some time ago – can’t wait to try them out!
Palak Corn recipe
Here is how I make it.
Ingredients (serves 4-6):
For the green puree:
1. 1 medium-sized bunch of spinach, about 2 cups when finely chopped
2. A handful of fresh coriander leaves
3. A handful of fresh mint leaves
4. 2 green chillies or as per taste
For the red puree:
1. 3 medium-sized tomatoes
2. 1 small onion
3. 10-12 cashewnuts
4. A 1-inch piece of ginger
5. 5-6 cloves of garlic
1. 3 cups sweet corn kernels
2. 1/2 tablespoon oil
3. 3/4 teaspoon cumin seeds
4. 2 pinches of asafoetida
5. Salt to taste
6. 1/4 teaspoon turmeric powder
7. Red chilli powder to taste (optional)
8. 1/2 tablespoon jaggery powder
9. 1/2 tablespoon chana masala, or as per taste
10. Fresh cream, as needed for garnishing (optional)
1. We will start by preparing the green puree required for the sabzi. Chop the spinach, coriander and green chillies, and add to a mixer jar. Add in the mint leaves as well. Grind everything together to a smooth puree, using a little water. Keep aside.
2. Next, take the sweet corn in a heavy-bottomed pan along with about 1-1/2 cup water. Use as much water as needed so that the corn kernels are completely submerged. Cook on high flame for 4-5 minutes or till the corn kernels are cooked through but not overly mushy. Switch off gas when done and keep aside. Do not discard the water the corn was cooked in.
3. Now, we will prepare the red puree needed for the sabzi. Chop the tomatoes roughly and add to a mixer jar. Peel onion, ginger and garlic, chop roughly, and add to the mixer jar too. Add in the cashewnuts too. Grind these ingredients together into a smooth puree without using any water. Keep aside.
4. Now, we will start preparing the Corn Palak Sabzi. Heat oil in a heavy-bottomed pan and add in the cumin seeds and asafoetida. Allow them to stay in for a couple of seconds.
5. Add the red puree to the pan and turn the flame down to medium. Cook on medium flame for 4-5 minutes or till the raw smell completely disappears and the puree thickens up.
6. Add salt, turmeric powder, red chilli powder and jaggery powder. Mix well.
7. Now, add the green spinach puree to the pan. Mix well.
8. Add the cooked sweet corn kernels to the pan, along with the water they were cooked in. Mix well. Cook on medium flame for about 2 minutes.
9. Add in chana masala. Taste and adjust salt, red chilli powder and jaggery powder if needed. Mix well. Cook on medium flame for a couple more minutes or till the gravy thickens up. Switch off gas at this stage. Your Corn Palak Sabzi is ready – serve it hot with rotis or parathas, garnished with fresh cream (if using).
Tips & Tricks
1. Adjust the number of green chillies you use depending upon your spice preferences. Using the red chilli powder is optional – use it only if you feel the heat from the green chillies is not enough.
2. I have used cashewnuts to thicken the gravy. You may use almonds instead, or a mix of cashewnuts and almonds.
3. I have used store-bought frozen sweet corn kernels here from a brand called Crest Foods. You may buy whole corn-on-the-cob and separate the kernels yourself, if you so prefer. If using a store-bought packet of corn kernels, do make sure they are fresh and contain no fibres.
4. Either chana masala or garam masala can be used in this sabzi. You may even use a combination of both. I have used home-made Punjabi Chana Masala Powder here.
5. I would not recommend skipping the jaggery powder. There’s only a little bit added it, and it does not make the gravy overly sweet. In fact, it helps in balancing all the flavours in the gravy beautifully.
6. I have cooked the sweet corn kernels in a pan. You may steam them in a steamer or pressure cooker instead.
7. There is no need to blanch the spinach. It cooks very easily, so I just chop it up and grind it into a puree (along with the other ingredients as stated in the recipe above). Make sure the spinach is washed thoroughly and free of dirt, before using it.
8. Make sure the tomato puree is well cooked, before adding the spinach paste to the pan. There should be no raw smell left in it, and it should have thickened up, during the process of cooking it.
9. I have used some store-bought fresh cream to decorate the Palak Corn Sabzi before serving it. However, as stated earlier, this is purely up to you.
10. For best results, use very fresh, tender spinach. Use the freshest coriander and mint you can get your hands on. Also, the sweet corn kernels should be free of fibres.
11. I have used the water the sweet corn is cooked in, in the sabzi. I used about 1-1/2 cups of water for the corn and used all of it in the sabzi. You may use less if you so prefer.
Did you like this recipe? Do tell me, in your comments!