spinach and corn curry recipe, palak makai ki sabzi
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5 from 1 vote

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
Course: Side Dish
Cuisine: Indian
Servings: 4 as side
Calories: 129kcal


  • 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.
  • Serve hot with parathas


Calories: 129kcal | Carbohydrates: 13.6g | Protein: 3.3g | Fat: 7.4g | Saturated Fat: 1.4g | Fiber: 2.2g | Sugar: 5.2g