Juicy sweet corns kernels cooked in silky, smooth and flavorsome spinach gravy makes delectable main course gravy called corn palak. The basic palak gravy can be combined with a number of ingredients. The most famous one has to be paneer. And my family’s favorite is corn. I add the sweet corn kernels, which are easily available at the Indian grocery stores to the spinach gravy to make the very delicious spinach corn. Palak corn recipe gives a mix of flavors and textures.
Palak corn can be served with simple chapati or paratha. It tastes delish with simple steamed rice too. Further corn palak is a very appealing dish and can be prepared for parties or get-togethers. It is relished by one and all.
Although the name makes you believe that the dish could call for a couple of ingredients, this palak corn recipe calls for more than just a couple! Let’s have a look:
Onions-Tomatoes: Chopped onions and homemade tomato puree has been used. You can also use chopped tomatoes. Onions are used in a good quantity and the quantity should not be cut down.
Flavorings: Ginger, garlic and green chilies in the form of paste have been used. Again you can use chopped instead of paste form. We will be grinding the gravy once it is ready. Therefore paste or chopped form will not make any difference in the final gravy. Minced garlic is used to temper the prepared palak gravy for that extra kick.
Spices: A lot of spices have been used. Cloves are used while grinding the blanched spinach, mace is used in the tempering and a number of powdered spices are used during the gravy preparations and dried fenugreek leaves are added for garnishing.
Ghee, butter, and cream: The gravy is prepared in ghee or clarified butter. You can use oil instead of ghee but I believe ghee gives a much better taste to the spinach gravy. Butter and cream are added while finishing the gravy recipe.
A very interesting spinach based recipe on the blog is aloo palak. This is a party dish and has great appeals to it. Further, do try the dhaba style palak paneer recipe as it is the best palak paneer recipe.
Serve it hot with tawa chapati and rice for weekend dinner.
1.This recipe serves 4 persons.
2.In a large vessel heat 2-3 cups of water. Add little salt and a tsp of sugar to it.
3.Add in the spinach leaves from 1 bundle spinach.
4.Let these come to a boil and then transfer to ice cold water.
5.Let the spinach leaves sit in cold water for 3-4 minutes. Thereafter take these out. The spinach is now blanched.
6.Then transfer to a grinding jar. Add in 2 cloves (laung). Grind to a fine paste.
7.Heat 2 tbsp of ghee/clarified butter.
8.Add ½ tsp of cumin seeds (jeera), ¼ tsp asafetida (heeng) and ½ a piece of mace (javitri). Cook on low flame til spices turn aromatic.
9.Next add 1 cup of chopped onions. Cook on medium flame till onions are golden.
10.Add 1 tsp ginger paste, 2 tsp garlic paste and 1 tsp green chili paste. Cook for a minute.
11.Add 1 cup tomato puree.
12.Cook on medium to high flame till the oil separates.
13.Add the spices i.e. 1 tsp red chili powder, ¼ tsp turmeric powder and little salt to taste. Cook for a minute.
14.Add the spinach paste. Cook for 2 minutes.
15.Next add 2 tbsp heavy cream, 1 tbsp butter, ½ tsp black pepper powder, ½ tsp garam masala powder (not in picture), ½ tsp dry mango (amchur) powder and a tbsp of dry fenugreek leaves (kasuri methi). Cook for a couple of minutes.
16.Transfer to a grinding jar and let it cool down.
17.Grind to a smooth gravy.
18.Transfer to a pan. Add water as per the desired consistency. Cook for 4-5 minutes till the fat oozes. Check and adjust the seasoning and consistency.
19.Prepare a tempering. Heat 1 tsp of butter.
20.Add 1 tsp minced garlic and 1 broken dry red chili. Add the tempering to the palak gravy. The gravy is ready.
21.Boil enough water.
22.Add ¾ cup of sweet corn kernels. There is no need to thaw the kernels before boiling the same.
23.Boil for a good 10 minutes. Add in little salt to taste.
24.Strain away the water.
25.Add boiled kernels in the prepared gravy. Cover and cook for 10-12 minutes.
26.Serve hot. Bon appetite!
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 60 minutes
For Spinach puree:
For Spinach Gravy:
For tempering: (optional)
For Corn Palak:
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