Creamy Palak Corn Curry: A Delicious Indian Spinach and Corn Recipe
45 minutes
1282 reads
About Creamy Palak Corn Curry: A Delicious Indian Spinach and Corn Recipe
Indulge in the vibrant flavors of this Creamy Palak Corn Curry, a delightful Indian dish that perfectly blends the earthy spinach (palak) with the sweetness of corn kernels. Gently spiced with aromatic cumin and turmeric, this recipe highlights the fresh, natural tastes of its core ingredients, creating a wholesome and satisfying meal.Easy to prepare and packed with nutrients, this mild curry is a fantastic option for a weeknight dinner. The vibrant green color and subtle sweetness make it visually appealing, and it pairs wonderfully with steamed rice, naan, or roti.Whether you're a seasoned Indian cook or a curious beginner, this recipe is a guaranteed crowd-pleaser. Prepare to be amazed by the simple yet exquisite taste of this classic Indian comfort food.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Masala Paste
For the Curry
- 1 bunch Spinach fresh palak; approx. 10 oz
- 2 cup Corn Kernels fresh or frozen; can substitute with peas
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric haldi, powder
- 1/4 tsp Chili Powder lal mirch; adjust to taste, red
- 1/4 tsp Asafoetida hing
- 1/4 tsp Garam Masala
- 1/2 tsp Fenugreek crushed, dried, kasuri methi, leaves
- 1/4 cup Cream heavy cream or coconut cream
- 1 cup Water
- 2.5 tbsp Butter or vegetable oil
- to taste Salt to taste
Instructions
Prepare the Masala Paste
- Combine onion, tomato, ginger, garlic, green chili, cashews, and watermelon seeds (or water) in a blender. Blend into a smooth paste, adding a little water if needed.
Blanch and Puree the Spinach
- Wash spinach thoroughly. Boil water with a pinch of salt. Add spinach, turn off heat, and let it sit for 2-3 minutes.
- Drain and immediately immerse in ice water for 2-3 minutes to preserve color. Blend into a smooth puree, adding a little water as needed.
Cook the Corn
- Steam or boil corn kernels until tender. Set aside.
Make the Curry
- Heat butter or oil in a pan. Add cumin seeds and sauté until fragrant and lightly browned.
- Add the masala paste and sauté until fragrant and the oil separates from the paste.
- Stir in turmeric powder, red chili powder, asafoetida, and garam masala. Sauté for 1-2 minutes.
- Add the spinach puree and stir well. Pour in water and salt. Simmer for 6-7 minutes on low heat.
- Add the cooked corn kernels and simmer for 1-2 minutes more.
- Whip cream until smooth. Stir in cream and kasuri methi. Cook for another minute.
- Garnish and serve hot with rice, naan, or roti.
Recipe Notes
Expert Tips for the Best Palak Corn Curry
- For a richer flavor, toast the spices (cumin, turmeric, chili powder, garam masala) lightly in a dry pan before adding them to the curry.
- Adjust the amount of green chili to control the spice level according to your preference.
- If you don't have fresh spinach, you can use frozen chopped spinach, but thaw and squeeze out excess water before blending.
- Adding a squeeze of lemon juice at the end brightens the flavors and adds a nice tang.
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Recipe Nutrition
Calories: 98kcalCarbohydrates: 4gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 1mgFiber: 1gSugar: 1g
Sneha Agarwal
Articles: 20
4 Comments
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This looks delightful! Thanks for the recipe.
This looks delightful! Thanks for the recipe.
Such a beautiful dish! Can’t wait to try it.
This looks incredible! I need to try it.