Corn Palak Recipe (Spinach & Corn Curry): A Creamy Spinach and Corn Delight

Corn palak recipe, often called palak corn curry, is a delightful Indian dish that combines the earthy flavor of spinach with the natural sweetness of corn.

This creamy and mildly spiced curry is a healthier twist on traditional Indian recipes like palak paneer, offering a vibrant green color and a rich texture.

The dish is visually appealing and packed with essential nutrients such as iron, fiber, and vitamins, making it an excellent choice for those seeking a wholesome vegetarian meal.

Why Will you LOVE… This Recipe!

The preparation process is straightforward yet rewarding. Fresh spinach leaves are blanched and blended into a vibrant puree, which is then cooked with onions, tomatoes, garlic, and aromatic spices like garam masala and coriander powder. Adding cream or cashew paste enhances the dish’s richness without overpowering its delicate flavors.

This recipe is highly adaptable to suit various dietary preferences. For a vegan version, replace cream with coconut milk or cashew paste and use oil instead of ghee. You can also experiment by adding roasted corn for a smoky flavor or incorporating paneer or tofu for extra protein. Its mild spice level makes it kid-friendly while still being flavorful enough to satisfy adult palates.

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Corn Palak Recipe: Photo Gallery

Health Benefits of Corn Palak

This dish is not only delicious but also packed with nutrients:

• Spinach is rich in iron, calcium, and vitamins A & C.
• Sweet corn provides dietary fiber and antioxidants.
• The use of minimal oil makes it heart-friendly

Serving Suggestions with Corn Palak

Serve this creamy dish with:

• Naan or Lachha Paratha
• Jeera Rice or Veg Pulao
• A side of yogurt or pickle

Tips for the Perfect Corn Palak Recipe

1. Use fresh spinach for best results; frozen works in a pinch.
2. Blanching spinach with baking soda ensures a bright green color.
3. Adjust spices based on your heat tolerance.

Variations of the Corn Palak Recipe

1. Vegan Version: Replace cream with coconut milk or cashew paste.
2. Smoky Flavor: Roast corn kernels before adding them to the curry.
3. Nutty Twist: Add cashew paste to enhance creaminess.

Tip to Preserve Spinach (Palak) Color While Blanching

• Add a pinch of baking soda to boiling water – creates an alkaline environment that preserves chlorophyll. (For a small batch, you can skip adding baking soda as the spinach cooks quickly and it’s easy to cool it immediately)
• Blanch for only 30-40 seconds – avoid overcooking
• Transfer immediately to ice water bath – stops cooking process instantly
• Don’t cover the pot while blanching – this allows acids to escape
• Drain thoroughly after cooling – excess water dilutes color
• Process immediately after blanching for best results

The baking soda trick is the most effective. It maintains the alkaline environment that protects chlorophyll from breaking down during heating.

Corn Spinach Recipe FAQs

Can I use frozen spinach?
Yes, frozen spinach works well; thaw it before blending it into a puree.

What can I substitute for cream?
You can use extra cashew paste, almond milk, or coconut cream as healthier alternatives.

How long can I store Corn Palak?
Store it in an airtight container in the refrigerator for up to three days.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free unless served with gluten-containing bread.

Can I make it spicier?
Absolutely! Add more green chilies or red chili powder based on your spice tolerance.

What type of corn should I use?
Both fresh sweet corn and canned corn work well in this recipe.

Corn Palak Recipe

A rich and flavorful North Indian-style spinach and sweet corn curry, perfect for pairing with naan, roti, or rice. This creamy and mildly spiced dish is packed with nutrients and makes for a comforting meal.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Course: Side Dish

Cuisine: Indian

Keyword: Corn Palak

Servings: 1

Author: Chef Yogi

Ingredients

Spinach Cashew Paste

• ▢ 1 no bunch Palak Spinach, washed
• ▢ 2 no Green Chilies
• ▢ 15 Cashews
• ▢ 2 cups Water for blanching
• ▢ For the Curry:

Corn Palak

• ▢ 2 tbsp Butter or ghee for a richer taste
• ▢ 1 tsp Cumin Seeds Jeera
• ▢ 2 tsp Chopped Garlic
• ▢ 1 no Onion finely chopped
• ▢ 1 tbsp Ginger-Garlic Paste
• ▢ 1 no Tomato finely chopped
• ▢ 1 ½ tsp Salt
• ▢ ½ tsp Turmeric Powder Haldi
• ▢ ½ tsp Red Chili Powder
• ▢ 1 tsp Coriander Powder Dhaniya Powder
• ▢ ½ tsp Garam Masala
• ▢ 1 tsp Kasuri Methi Dried Fenugreek Leaves, crushed
• ▢ 1 cup Sweet Corn blanched
• ▢ ¼ cup Chopped Blanched Spinach optional, for texture
• ▢ ½ cup Water adjust as needed
• ▢ 2 tbsp Fresh Cream Malai or Heavy Cream

Instructions

Spinach Cashew Paste

• Clean spinach in the bowl, Bring 2 cups of water to a boil in a deep pan.
  
• Add the clean spinach and blanch for 2 minutes until wilted.
  
• Immediately transfer the spinach to a bowl of ice water to retain its vibrant green color.
  
• Drain the spinach and blend it into a smooth purée along with green chilies and cashews. Set aside.
  

Corn Palak

• Heat butter in a pan over medium heat.
  
• Add cumin seeds and let them splutter. Add chopped garlic and sauté until golden brown and fragrant.
  
• Stir in chopped onions and cook until they turn translucent (~3-4 minutes).
  
• Add ginger-garlic paste and cook for another minute until the raw smell disappears.
  
• Add chopped tomatoes and cook until they soften and turn mushy (~5 minutes).
  
• Season with salt, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
  
• Add the boiled sweet corn and ¼ cup of blanched chopped spinach (if using) for extra texture.
  
• Pour in the spinach cashew paste and stir well to combine with the masala. Pour in ½ cup of water (adjust consistency as needed) and bring to a gentle boil. Simmer on low heat for 5-7 minutes, stirring occasionally.
  
• Crush Kasuri methi between your palms and Add fresh cream, stir it in for enhanced flavor.
  
• Turn off the heat and serve hot with naan, roti, or steamed rice.
  

Notes

Substitutions

• If you don’t have fresh cream, use thick yogurt or coconut cream for a dairy-free option.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Serving Suggestions

• This dish pairs beautifully with garlic naan, jeera rice, or plain parathas.

Adjusting Spice

• Add more green chilies or a pinch of black pepper for extra heat.

Enjoy your homemade Corn Palak—a creamy, comforting, and nutrient-packed dish! 🍛😊

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