Palak Corn (Spinach Corn Curry)

Here's a fresh new way to make kids crave spinach!

Palak corn is a simple yet delicious and creamy dish that combines the sweetness of the corn kernels with smooth spinach puree.

It's a healthy way to add some greens to your meal plan with simple ingredients.

A bowl of corn palak curry is on the wooden board.

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Palak corn pairs well with steamed rice, or lemon rice, and with Indian bread like chapati and wheat naan.

I have this in my list of new family favorites after it became a big hit when I packed it for my kid's lunches with a pair of chapatis.

This is similar to the popular makai palak recipe except for the fact that this is 100% vegan.

It's lightly spiced to perfection to suit your preference and you've got to try this palak corn recipe today!

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Why this recipe works
Ingredients note
Instructions
Recipe FAQ
Expert tips
Related recipes
📖 Recipe
Comments

Why this recipe works

Spinach corn curry is a rich, saucy dish that’s made with spinach paste (from fresh spinach), whole spices, and frozen sweet corn.

This palak corn is different from other corn palak curry recipes like palak paneer and aloo palak because I used different spice combinations.

This recipe is easy to follow and yields delicious results. Palak corn can also be made for kids who are usually not fond of spinach.

Spinach gives excellent nutritional value to Palak Corn Curry

Not only Palak Corn tastes great but it is also highly nutritious. Palak or spinach is a green leafy vegetable that is loaded with vitamins, minerals, and antioxidants.

Adding spinach to your diet can help improve your overall health and well-being.

Whenever you want to try new recipes with spinach, give this Palak Corn a try! You will love it!

Last time I made palak rice with homegrown fresh spinach leaves. And You should also try the spinach dal, and palak tofu recipe when you want to make spinach recipes.

Ingredients note

Corn palak ingredients are placed on the surface.

Sweet corn kernels: You can use either fresh, frozen, or canned sweet corn kernels for this recipe. If using frozen corn, be sure to thaw it before adding it to the curry. For best results, try fresh corn

Green chillies: I like to add green chilies for a little heat. If you don’t like it too spicy, then skip it or add less. Use red chili powder if your green chilies are not spicy.

Kitchen king masala: This is a dry masala powder that is available in Indian grocery stores. If you don’t have it, then you could instead grind coriander seeds and cumin seeds in a small grinder and get the same flavor.

Garam masala: This is a spice blend that is available in Indian grocery stores. You can use any brand or even make your own garam masala powder at home.

Cumin seeds: Jeera or cumin seeds are used to temper the curry. You can also use mustard seeds. One teaspoon of cumin seeds is all you need a pack a lot of flavors.

Spinach leaves: I like to use fresh spinach leaves for this recipe. You can also use frozen spinach. If using frozen spinach, thaw it before adding it to the curry.

Cashews: I like to add cashews to make the curry creamy. If you are allergic to nuts, then skip it or use coconut milk instead.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Soak the cashews in warm water for 10 minutes

Meanwhile, wash the spinach leaves thoroughly and chop them roughly. Add the chopped spinach, green chilies, and softened cashews to the blender.

Add ¼ cup of cold water and blend it to a smooth paste.

A steel pot is with cumin seeds and onions over the heat.

Heat two tablespoon oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds.

Then add chopped ginger-garlic and sauté for a minute.

Add the onion and cook until it turns translucent.

A pot is with spices and chopped onions and tomatoes over the heat.

Then add the chopped tomato and cook until it turns soft and mushy.

Now add the salt and spice powders. Mix well and cook for a minute.

A pot is with corn kernels and spices over the heat for palak corn curry.

Add the sweet corn kernels and cook for a minute.

A pot is with spinach and corn mixture over the stove top.

Then add the blended spinach mixture and ¼ cup of water. Mix well and cook until the spinach gravy comes to a boil.

A pot is with corn palak over the stove top.

Palak corn curry is now ready to be served! Serve it with naan bread or jeera rice. Enjoy!

Recipe FAQ

Can I make this Palak Corn curry ahead of time?

Yes, you can make it ahead of time. Just cook the curry until the gravy comes to a boil. Then turn off the heat and let it cool completely. Once cooled, transfer it to an airtight container and refrigerate for up to 48 hours. When ready to serve, reheat it on the stovetop until the gravy comes to a boil.

How long this Palak corn curry will last?

Palak corn curry will last in the fridge for up to 48 hours.

What can I serve Palak corn curry with?

Palak corn curry can be served with naan bread, jeera rice, or any Indian flatbread.

Expert tips

You can also add potatoes or tofu to this curry.
If you want a creamier curry, then add more cashews or use coconut milk instead.
You may use white corn from India, desi corn, or American sweet corn.
Instead of sweet corn, regular corn or even fresh green peas can be added.
Add just a little water to get your desired consistency.
Instead of cashews, you can also add almonds or almond meal powder just like added in the sweet corn curry.
You could substitute chopped ginger-garlic with ginger-garlic paste to make it simpler.
The sweetness of the dish is from boiled corn kernels. So be sure to let the curry come to a boil before you turn off the heat.
You can substitute softened cashews with cashew paste
If the dish turns out too spicy for your preference, squeeze a little bit of lemon juice to make it milder.