How To Make Corn Palak Recipe

Spinach Corn Recipe is cooked with seasonal spinach leaves, sweet corn kernels for sweetness, topped with fresh cream, which enhances the flavor. This is creamy and flavourful sabzi. It goes well with roti, naan or paratha.

Winter is the best season to indulge in seasonal delicacies that are not only delicious but are also healthy. Before the winter ends, and spinach bid it's farewell, warm up your loved ones with this delicious corn palak recipe. It's one of my all-time favorite winter dishes.

Corn Palak is consumed throughout the year but mostly eaten during the winters. Corn Palak is a healthy, wholesome and power-packed meal. This authentic meal is much loved in the Punjab regions of India and Pakistan.

Palak Corn is extremely flavorful dish and served in almost all the restaurants and food joints across the country.

It is highly nutritious because spinach leaves contain a lot of iron and protein. Corn kernels are also a good source of calories and Vitamin B. It’s a healthy dish and is rich in vitamins and minerals.

Palak Corn recipe takes a little time to make but it is well worth the wait. To save the time, you can clean the greens a day before, put them in a plastic bag and keep them in the refrigerator.

We have added few spices in palak corn recipe you can easily find them in the Asian or Indian grocery stores. You can also add few mustard leaves along with spinach in this dish.

I have added 2 bunches of spinach leaves in my recipe. Clean the greens, wash and chop them. Heat 2 tbsp of clarified butter, add grated ginger and a pinch of asafoetida powder and fry them for 40-50 seconds. Add 4 chopped tomatoes, 2 chopped green chillies and sauté it for around on 7-8 minutes on low-medium flame. Next, add all the spices. Stir and let the mixture cook, till the oil separates.

You can add a spinach puree, or add the spinach leaves in the pan. Stir for another 8-10 minutes on medium flame. Next, add the corn kernels and stir it for another 4-5 minutes on medium flame. Add fresh cream in the dish and sauté for 3-4 minutes. Turn it off the heat and remove it. Now, transfer the corn spinach curry to a serving bowl and serve the recipe with plain Rotis or naan and enjoy it with raita and salad.

Check out our similar recipe like this : Makke ki Roti and Sarson ka Saag and let us know your feedback on this delicious dish. I hope you give this one a try - it is worth the effort and sure to impress.

HOW TO MAKE CORN PALAK | HOW TO MAKE CORN PALAK SABZI

Preparation time : 1/2 hour
Cooking time : 1/2 hour
Serves : 4 people
Author : The Food Root

INGREDIENTS

For cooking Saag

2 bunches of Spinach
1/2 cup of corn kernels
4 tomatoes, chopped
2 tbsp clarified butter
1/2 inch ginger, peeled, grated
pinch of asafoetida powder (optional)
2 green chillis, chopped
1/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/4 tsp Garam masala
1/2 tsp or Salt to taste

METHOD

1. Clean, wash and chop the spinach leaves : Remove all the hard stems of the greens. Do not discard the hard stems. Wash all the greens for 4-5 times properly and chop them.

2. Prepare the tomato puree tempering : Heat 2 tbsp of clarified butter or oil, add 1/2 inch of grated ginger and a pinch of asafoetida powder and fry them for 40-50 seconds. Add 4 chopped tomatoes, 2 chopped green chillies and sauté it for around on 7-8 minutes on low-medium flame. Next, add the spices - 1/4 tsp Red chili powder, 1/4 tsp Turmeric powder, 1/2 tsp of Coriander powder and salt to taste (1/2 tsp) Stir it well. Let the mixture cook, till the oil separates.

3. Add the spinach leaves : Now add the spinach leaves in the pan. Stir it for another 8-10 minutes on low/medium flame. You can also add the spinach puree.

4. Add corn kernels : Next, add the corn kernels in the pan. Stir it for another 4-5 minutes on low/medium flame. Add 1/4 tsp of garam masala and mix it well.

5. Add Fresh cream: Add fresh cream in the dish and stir it for 3-4 minutes. Turn it off the heat and remove it.

6. Serve and Garnish : Now, transfer the palak corn to a serving bowl and serve Spinach
Corn recipe with plain Rotis or naan and enjoy it with raita, and salad.

NOTES

1. You can also stir fry chopped onions in the dish.

2. To save the time, you can clean the spinach leaves a day before, put them in a plastic bag and keep them in the refrigerator.

3. You can also add few mustard leaves along with spinach in this dish.

4. You can also mash the spinach leaves in a grinder if you are in a hurry to make a smooth paste.

5. Add loads of fresh cream in the recipe.