Corn Palak
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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
Ingredients
- 200 gm Spinach (spinach washed and clean)
- 1 tbsp Oil
- 1 tsp Cumin Seed (zeera)
- 1 pinch Asafoetida (Hing)
- 2 Green Chilli (chopped)
- 1 tbsp Ginger (chopped)
- 9 cloves Garlic (if you are using big size garlic, in that case 2 to 3 cloves are enough)
- 1 Onion (sliced)
- 1 Tomato (medium size sliced)
- 1 Cup Corn (blanched in boiling water frozen)
- 1 tbsp Butter
- 1 tsp Chilli Flakes
- 1.5 tsp Salt (or as per taste)
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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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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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
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This looks incredible! Thank you.
Such a tempting dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
This is exactly what I was looking for!