Spinach and corn make a perfect match. I love the sweetness of corn combined with the saltiness of spinach. This simple combination of corn and palak is enhanced by aromatic garam masala spices.
I often buy spinach in big lots. Cleaning spinach takes a long time, so I pre-prep them for at least 2-3 meals at one time. Last week the vegetable vendor had really fresh and green spinach so I bought a lot. I washed, chopped, blanched and pureed most of it and froze it in small batches. Spinach is used in so many recipes that it always handy to have some stashed away in the freezer. Frozen spinach is especially great for spinach soup and also palak paneer.
And you can easily pre-prep corn as well. Just steam, cool and freeze in bags. We have friends stopping by for dinner quite often and with these little meal pre-preps, cooking up a dinner menu quickly is no problem.
Yesterday, I didn’t have frozen corns but had two very plump corn cobs in my fridge and lots of frozen spinach. I quickly made a simple dal tadka, plain parathas and this delicious spinach-corn gravy. I like the gravy to be very thick, so that all the corn is nicely coated in spinach. The only water that is used is what is required to blend spinach to a purée.
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Spinach and corn is a match made in heaven. Salty spinach,sweet corn and a few aromatics - this corn palak recipe is a great side to any meal.
- 1 cup corn kernels , steamed
- 2 cups spinach purée
- 1 onion , chopped
- 4 cloves garlic , finely chopped or grated
- 1 green chilli , chopped
- 2 tbsp vegetable oil
If you are using fresh spinach; wash thoroughly, roughly chop and blanch it in a little water. Remove from heat, let cool and purée.
Steam corn kernels in a steamer. It usually takes about 15-20 mins for them to become soft.
Simultaneously, heat oil in a pan. Once the oil is hot, add garlic and green chillies. Sauté for a couple of minutes till the garlic just start to brown.
Add the chopped onions and sauté for another 4-5 minutes till the onions become soft.
Now add the spinach purée and all the spices. Cook for another 5 minutes. Don't cook too long as the spinach will then lose its bright green colour if overcooked. Remove from heat and coarsely blend together with a stick blender.
Return to heat, add the steamed corn kernels. Cook covered for 2-3 minutes.
Serve hot with parathas.
Recently I also came across a recipe in which the cook had actually boiled the corn cobs (after removing the kernels) in the stock for making corn juice. While I do use vegetable peels to make my stock, I have never actually used corn cobs. I am waiting tomato this recipe again and get some cobs to try it out. Have you tried it?
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