Palak Corn is a delightful winter dish made with earthy spinach, sweet corn, and topped with a spicy buttery tadka.
What is Palak Corn
Spinach and corn are a match made in heaven and this dish comes together so fast when you need something quick and easy for dinner. Palak Corn pairs deliciously with fresh rotis, fluffy naan or flaky paratha.
A homestyle version
The beauty of this recipe is that it only needs a few ingredients and is ready in under 30 minutes. This version is homestyle, so we are not adding cups of heavy cream or cashew paste. The butter (or ghee if you prefer) tadka at the end is enough to add a beautiful creaminess to the dish without making it feel too heavy.
Spinach season
Spinach dishes are always a welcome item on our dinner table, especially during the winter! Palak Paneer, Sarson ka Saag, and this Palak Corn are pretty much on rotation when spinach is fresh and abundant! I typically pick up fresh Baby Spinach from the salad section in grocery stores that’s pre-washed. It saves in time and has a milder flavor then fully mature spinach.
- 8 packed cups fresh baby spinach / 1 lb
- 1 cup corn kernels / fresh or frozen
- ½ cup onion; chopped
- ⅓ cup tomato; chopped
- 2 tablespoons oil
- 2 teaspoon ginger garlic paste
- ½ teaspoon haldi/turmeric powder
- ½ teaspoon dhaniya/coriander powder
- ½ teaspoon jeera/cumin powder
- ¼ teaspoon powdered gur or brown sugar
- 1 teaspoon salt; adjust to taste
- ¼ teaspoon garam masala
- 1 tablespoon kasoori methi/dried fenugreek
- 1½ tablespoon butter or ghee
- ½ teaspoon jeera / cumin seeds
- 2 dried red chilies
- ½ teaspoon lal mirch / red chili powder
- To blanch the spinach, fill a pot with 6 cups of water, bring it to a boil and place spinach inside for one minute. Remove spinach and transfer to a bowl of ice water. Drain and squeeze any remaining water out. In a blender, purée the spinach until smooth.
- Heat oil in a deep pan on medium heat and sauté the onions until translucent
- Add the tomato and ginger garlic paste, cover, cook, and allow the waters release from the tomatoes for 2-3 minutes.
- Mix in the salt, haldi, dhaniya powder, and jeera powder.
- To this add the spinach purée and gud or brown sugar, mix well.
- Add in the corn, along with crushed kasoori methi. Mix, cover and reduce heat to medium low. Cook for 3-4 minutes and remove from heat.
- In a small pan on medium heat add butter or ghee. Once melted add in jeera / cumin seeds, dried red chilies, and lal mirch / red chili powder.
- Once bubbly, add this tempering to the spinach corn mixture. Stir in.
Enjoy,
This was fabulous! i used a combo of frozen and fresh spinach plus some other greens i had around. I ended up adding more moisture – just some blanching liquid. Will use more tomatoes next time. Loved the spicing.
So glad you enjoyed