Corn Palak

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4.75 from 4 votes

About Corn Palak

Experience the joy of restaurant-style dining right at home with this simple yet delightful Corn Palak recipe. Using just a handful of wholesome ingredients like fresh palak, aromatic zeera, a hint of asafoetida, and vibrant green chillies, you can effortlessly create a dish bursting with authentic Indian flavors.
This easy-to-make preparation is perfect for both lunch and dinner, allowing you to surprise your loved ones with its rich taste and creamy texture. Treat your family to a meal that feels indulgent, yet is quick enough for any day of the week—proving that delicious, memorable food doesn’t have to be complicated.
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Recipe Time & More

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Served AsDinnerLunch
Calories 63 kcal
Servings 4

Ingredients
 

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Instructions
 

  • In a pan, take a tablespoon of oil heat it add jeera, pinch of hing, chopped ginger and garlic and cook it till it is brown in colour
  • Now add chopped green chilly to this along with sliced onions, cook it for minute or two
  • Add chopped tomatoes and cook it for some time till it is done
  • Add washed spinach leaves to this and sprinkle some salt on it. Once the spinach gets cooked, close the gas
  • Transfer this mixture in a mixer and prepare a puree and keep aside
  • Now take a pan add butter and once butter gets melted, add blanched corns to this and cook it for minute or two. Add chilly flakes, salt and spinach puree to this
  • Cook it for a minute and serve with naan or chapati ...

Recipe Notes

  • Take care in using salt as we are using it for 2 times 

Additional Tips

  • For a richer texture and flavor, add a tablespoon of cashew or almond paste when blending the cooked palak; this will also help mellow the spice and create a creamier consistency without using dairy.
  • If you prefer a chunkier texture, reserve a portion of the cooked corn and stir it in after blending the palak; this adds a delightful contrast and pops of sweetness in each bite.
  • To retain the vibrant green color of the palak, immediately plunge the blanched spinach into ice water before blending, then drain well—this prevents the greens from turning dull during cooking.
  • For a tangier note, finish the dish with a squeeze of fresh lime juice or a sprinkle of amchur (dried mango powder) just before serving; this enhances the natural flavors and balances the richness.
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4.75 from 4 votes

Recipe Nutrition

Calories: 63kcal | Carbohydrates: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Sodium: 855mg | Sugar: 1g

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Meera Girdhar
Meera Girdhar
Articles: 98

4 Comments

4.75 from 4 votes

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