Delicious Spinach and Corn Sabzi: A Flavorful North Indian Recipe
30 minutes
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About Delicious Spinach and Corn Sabzi: A Flavorful North Indian Recipe
This vibrant Spinach and Corn Sabzi is a classic North Indian dish, bursting with flavor and nutrients. The tender spinach perfectly complements the sweetness of the corn, creating a delightful medley of textures and tastes.Spiced with aromatic ingredients like ginger, garlic, and green chilies, this recipe is both healthy and satisfying. A touch of creamy yogurt adds richness and a cooling contrast to the spices.Perfect as a side dish with roti, naan, or rice, this Spinach and Corn Sabzi is a quick and easy weeknight meal that the whole family will love. Get ready to experience the delicious fusion of greens and sweetness in every bite!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Aromatics & Spices
- 1 medium Onion finely chopped
- 2 medium Tomatoes finely chopped
- 4 Chilies finely chopped, green
- 5 clove Garlic minced
- 1 inch Ginger minced
- 1 tsp Cumin Seeds
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder dhania
- 1 tsp Garam Masala
- 2 Cardamom Pods elaichi, lightly crushed
- 2 Cloves
- 2 Bay Leaves
- 5 Peppercorns black
Vegetables & Herbs
- 1 bunch Spinach
- 1 cup Corn Kernels fresh or frozen
- 1 cup Coriander dhania, chopped
Dairy & Other
- 3 tbsp Yogurt curd
- 1 tbsp Lemon Juice optional
- 3 tbsp Oil vegetable or canola
Instructions
Sauté Aromatics
- Heat 1 tablespoon of oil in a deep wok or pan over medium-high heat. Add the chopped onions, tomatoes, green chilies, minced garlic, and ginger. Sauté for 30 seconds, stirring frequently, until softened.
Blend Spinach & Coriander
- Add the spinach and chopped coriander leaves to the wok. Cook for 2 minutes, until wilted. Allow to cool completely. Then, blend the mixture into a smooth puree using a blender or food processor.
Temper Spices and Cook Puree
- Heat the remaining 2 tablespoons of oil in the same wok. Add the cardamom pods, cloves, bay leaves, black peppercorns, and cumin seeds. Sauté for a minute until the spices are fragrant and the cumin seeds begin to splutter. Add the spinach puree and cook, stirring continuously, until the oil begins to separate from the mixture.
Add Yogurt & Spices
- Stir in the yogurt, salt, red chili powder, and garam masala powder. Cook for 3 minutes over low heat, stirring occasionally, until the mixture is heated through and slightly thickened.
Finish with Corn and Lemon Juice
- Add the corn kernels and gently mix into the puree. Cook for 2 minutes on low heat. Remove from heat and stir in the lemon juice (if using). Mix gently.
Serve
- Serve the Palak Corn hot as a delicious side dish with chapati, naan, or rice.
Recipe Notes
Expert Tips for the Best Spinach and Corn Sabzi:
- For a richer flavor, use homemade yogurt.
- If you prefer a smoother sabzi, strain the spinach puree before adding it to the wok.
- Adjust the amount of green chilies to control the spiciness level according to your preference.
- Add a squeeze of fresh lime juice just before serving for an extra burst of freshness.
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Recipe Nutrition
Calories: 154kcalCarbohydrates: 5gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1140mgFiber: 2gSugar: 3g
Saba Shaikh
Articles: 176
3 Comments
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Absolutely wonderful! Can’t wait to make it.
Great recipe! I’m eager to try it.
I’m loving this recipe already!