Palak corn
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A dish made with fresh spinach and sweet corn. Palak corn curry is a filling, smoky dish. It is a great traditional Indian side dish as it is perfectly creamy and lightly spiced.
Ingredients
Spinach
1 cup
Corn Kernals
1 cup
Cumin Seeds
0.5 tsp
Turmeric
1 pinch
Red Chilli Powder
0.125 tsp
Asafoetida
1 pinch
Garam Masala
0.125 tsp
Kasoori Methi
0.25 Tsp
Light Cream
0.125 cup
Water
0.5 cup
Pure Cow Ghee
1.5 tbsp
Step-by-step instructions to cook
Prep
Blanch the rinsed spinach leaves by putting them first in hot water and then cold water for 2 to 3 minutes.
Drain the water and blend it to a smooth spinach puree adding very little water, if needed.
Boil the corn kernels and keep them aside.
Cooking
Heat ghee in a thick-bottomed pan and fry the cumin until browned.
Add turmeric powder, red chilli powder, asafoetida, and garam masala and sauté till the oil starts to leave the sides.
Add the spinach puree, mix well, pour water, and add salt.
Simmer the curry for 6 to 7 minutes on low heat.
Add the boiled corn kernels and simmer for 1 to 2 minutes more.
Whip the cream till smooth in a bowl.
Add cream and kasoori methi, stir and cook for ½ to 1 minute.
Nutrition information
(per serving)
Carbs
9.7
Proteins
2.0
Fats
5.8
Fiber
1.7
92
kcal
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