Palak Corn

5 from 10 votes

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

Prep Time8

Cook Time25

Total Time33

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 139kcal

Soak the cashews in warm water for 10 minutes
2 tablespoon cashews
Meanwhile, wash the spinach leaves thoroughly and chop them roughly. Add the chopped spinach, green chilies, and softened cashews to the blender.
3 cups spinach chopped, 1 green chilli
Add ¼ cup of cold water and blend it to a smooth paste.
Heat two tablespoon oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds.
½ teaspoon cumin seeds
Then add chopped ginger-garlic and sauté for a minute.
1 teaspoon ginger grated, 2 garlic cloves chopped
Add the onion and cook until it turns translucent.
1 onion chopped
Then add the chopped tomato and cook until it turns soft and mushy.
1 tomato chopped
Now add the salt and spice powders. Mix well and cook for a minute.
1½ teaspoon kitchen king masala, ¼ teaspoon Garam Masala Powder, ½ teaspoon red chili powder, salt to tatse, ¼ teaspoon turmeric powder
Add the sweet corn kernels and cook for a minute.
2½ cup sweet corn kernels
Then add the blended spinach mixture and ¼ cup of water. Mix well and cook until the spinach gravy comes to a boil.
Palak corn curry is now ready to be served! Serve it with naan bread or jeera rice. Enjoy!

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.