Creamy Corn Palak: Restaurant-Style Indian Spinach and Corn Dish
35 minutes
1015 reads
About Creamy Corn Palak: Restaurant-Style Indian Spinach and Corn Dish
Indulge in the rich, creamy flavors of restaurant-style Corn Palak with this easy-to-follow recipe. This vibrant Indian dish combines the freshness of spinach (palak) with sweet corn, creating a delightful culinary experience perfect for any weeknight dinner.
Using simple, wholesome ingredients like cumin seeds, asafoetida (hing), and green chilies, you'll build layers of authentic Indian aroma and taste. The pureed spinach base adds a luxuriously smooth texture that complements the sweet corn perfectly.
Surprise your family with this restaurant-quality meal that's surprisingly quick to prepare! Serve hot with naan or roti for a complete and satisfying experience.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Spices & Aromatics
- 1 tbsp Oil vegetable oil or ghee (clarified butter)
- 1 tsp Cumin Seeds also known as jeera
- 1/4 tsp Asafoetida also known as hing (optional)
- 2 Chilies finely chopped, green
- 1 tbsp Ginger finely chopped
- 9 clove Garlic finely minced; use 2-3 cloves if using large garlic
- 1 tsp Chilli Flakes adjust to taste, red pepper flakes
- 1.5 tsp Salt or to taste
Vegetables
Instructions
Sauté Aromatics
- Heat oil in a pan. Add cumin seeds and asafoetida (if using). Once the cumin seeds splutter, add green chilies, ginger, and garlic. Sauté until fragrant and lightly browned.
Cook Vegetables
- Add the sliced onion and cook until softened. Stir in the chopped tomato and cook until softened.
Wilt Spinach
- Add the washed spinach leaves and a pinch of salt. Cook until the spinach wilts, about 2-3 minutes.
Blend Mixture
- Transfer the spinach mixture to a blender. Add a little water if needed to help blend. Puree until smooth.
Cook Corn and Combine
- In a clean pan, melt butter. Add the blanched corn and cook for 1-2 minutes. Add chili flakes and salt. Stir in the spinach puree.
Simmer and Serve
- Simmer for 1-2 minutes, stirring occasionally, until heated through. Serve hot with naan or roti.
Recipe Notes
Expert Tips for the Best Corn Palak
- For a richer flavor, use ghee (clarified butter) instead of oil.
- Adjust the amount of green chilies according to your spice preference.
- If using frozen corn, ensure it's completely thawed and drained before adding it to the pan.
- Garnish with a sprinkle of fresh cilantro (coriander) before serving for added freshness and visual appeal.
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Recipe Nutrition
Calories: 63kcalCarbohydrates: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgSugar: 1g
Meera Girdhar
Articles: 98
4 Comments
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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!