Corn Palak Curry | Healthy Corn Spinach Curry (Vegan)
Corn Palak also known as Corn Spinach Curry is a creamy, flavourful, rich curry dish made with spinach leaves and boiled corn kernels. This is a vegan, plant-based, beginner-friendly recipe.
Ingredients
- 1 cup Spinach (Palak), blanched
- 2 cups Sweet Corn Kernels, boiled
- 1 teaspoon Garlic, roughly crushed
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Sugar, optional
- Salt to taste
- 1 tablespoon Coconut Milk, to garnish (optional)
- 2 tablespoons Oil
- Water as per needed
Instructions
Let's start by boiling sweet corn
- Add sufficient water to a saucepan and add the sweet corn kernel.
- Let the corn kernels boil for about 15-20 minutes till they are cooked.
- Do not overcook them. Once cooked, drain the water and keep them aside. (If using frozen corn just cook for 5 minutes, as they are already half-cooked).
To make Spinach Puree
- Wash spinach leaves under running water to get rid of dirt.
- Heat water in a large saucepan. Once the water comes to a boil, add the spinach leaves and blanch for 4-5 minutes.
- Once blanched, discard the water and immerse the leaves in cold water.
- Blend blanched spinach to a smooth puree.
Let's make Corn Palak Curry
- In a saucepan / kadai, heat oil. Once the oil is hot, add crushed garlic and saute till the raw smell fades away.
- Add finely chopped onion and saute till translucent.
- Add finely chopped tomato and saute for 3-4 minutes.
- Cover and cook the onion-tomato mixture till it gets tender.
- Now add spinach puree along with red chilli powder, salt, sugar, and garam masala. Mix well.
- Cover the pan for 2-3 minutes so that the spices get nicely infused with the spinach puree.
- After 3 minutes, add the boiled sweet corns and mix well.
- Cover and simmer the corn palak curry for another 3 minutes.
- Corn Palak ( Spinach Corn Curry) is ready.
- Garnish with coconut milk and serve hot with flatbreads or jeera rice.
Notes
We are not adding any colour here, so as the spinach cooks, it tends to change colour. But the taste remains the same.
Instead of coconut milk, you can use cream or cashew nut paste or serve as it is.
Instead of corn, you may also add panner cubes or tofu to change this dish into a palak paneer or tofu paneer.
