Spinach and corn curry | Palak corn sabzi
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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 as side
- 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
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp amchoor , optional
- Salt , to taste
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.
Calories: 129kcal | Carbohydrates: 13.6g | Protein: 3.3g | Fat: 7.4g | Saturated Fat: 1.4g | Fiber: 2.2g | Sugar: 5.2g