Corn Palak, also known as Makai Palak, is a beautiful harmony of sweet golden corn and vibrant green spinach.Sweet corn shines in this recipe, complemented by a soft, mildly spiced spinach gravy with a delicate creamy touch. It’s a comforting and nourishing dish that’s perfect for everyday meals, and honestly, it’s one of our all-time family favorites—just like so many other corn-based delights that regularly make it to our dinner table.
What sets this version apart from the usual restaurant-style gravies is its simplicity and healthfulness. There’s no heavy cream, no cashew paste, and no unnecessary richness here. Instead, we rely on a humble ingredient that’s probably already in your fridge—yogurt (dahi). Just a spoonful or two is enough to lend that touch of creaminess to the gravy, while keeping things light and digestible. But here’s a little tip: be sure to use fresh, non-sour yogurt. If the curd is too tangy, it can throw off the balance of flavors and make the gravy a bit too sharp.
This Corn Palak curry keeps it simple and soulful, made with everyday ingredients and just a hint of spice. There’s no elaborate spice blend—just a pinch of garam masala and the subtle heat from fresh green chilies, which you can adjust according to your heat preference. The gentle warmth and natural sweetness in this dish allow the freshness of the spinach and the sweetness of the corn to shine.
Now, let me be honest. I absolutely adore corn. Spinach? Well, I like it, but it’s not something I crave. But when these two come together in this recipe, there’s a kind of magic that happens. It’s a pairing that just works. The corn balances out the earthiness of spinach beautifully, making the curry not only tasty but also kid-friendly and crowd-pleasing.
This dish pairs wonderfully with chapati, roti, jeera rice, or even a simple bowl of plain rice. And if you fall in love with this combination like I did, you should definitely try the corn spinach sandwich sometime—it’s another delicious way to enjoy this duo!
So if you’re looking for a healthy, no-fuss curry that doesn’t skimp on flavor, give this Corn Palak recipe a go. It’s wholesome, tasty, and may just become your new comfort food.
Ingredients
- 3 cups tightly packed fresh spinach leaves (Palak): Use tender, vibrant green spinach leaves for the best flavor and nutrition. Rinse the spinach leaves meticulously under running water to eliminate any hidden soil, sand particles, or surface impurities. This will form the nutritious green base of the curry.
- 4 to 5 cups of water (for blanching): This boiling water is used to quickly cook the spinach, preserving its bright green color and minimizing nutrient loss. A brief blanch helps reduce the raw flavor of spinach while keeping it soft and easy to blend.
- 2 to 3 cups chilled or ice-cold water (for shocking the spinach): Immediately transferring the blanched spinach into ice-cold water halts the cooking process, locks in the vibrant green color, and prevents overcooking. This step is crucial for a fresh-looking and tasting spinach purée.
- 2 small green chilies (adjust to taste): These add a gentle heat and a fresh green aroma to the dish. Choose mild or moderately hot chilies depending on your spice preference, and remove the seeds if you prefer less heat.
- ½ inch piece of fresh ginger: Peeled and roughly chopped, ginger brings warmth and a subtle zest that balances the sweetness of the corn and the earthiness of the spinach. It also aids digestion and adds depth to the curry’s flavor profile.
- 1 cup sweet corn kernels, boiled – Use fresh or frozen corn and boil them until just tender. The natural sweetness of corn adds a lovely contrast to the savory elements of the dish.
- 2 tablespoons oil – Choose a neutral cooking oil like sunflower, canola, or vegetable oil for sautéing the aromatics and bringing all the flavors together.
- 1 medium red onion (approximately ⅔ cup), finely chopped – Finely chop the onion so it blends well into the base and enhances the overall texture and flavor. Red onions add a slight sweetness that complements the corn.
- 2 teaspoons garlic paste or freshly grated garlic – Use freshly grated garlic for a stronger flavor, or garlic paste for convenience. It forms a vital part of the flavor base with its earthy aroma.
- Salt, to taste – Adjust as per your preference; adding it in stages helps balance and layer the flavors better.
- ½ teaspoon garam masala – This warm Indian spice blend lends depth and complexity to the dish, with subtle hints of cinnamon, cloves, and cardamom.
- ¼ cup plain yogurt, whisked until smooth – Ensure the yogurt is at room temperature and well-whisked to avoid curdling when added to the warm curry. It adds a mild tang and creaminess that balances the spices beautifully.
Step-by-Step Photo Instructions:
1) Preparing the Corn: Begin by cooking the corn. Today, I chose to use fresh corn cobs, so I cooked them in a pressure cooker until it gave off a single whistle Once they cooled enough to handle, I carefully removed the kernels. If you’re working with frozen corn, simply thaw it first and either microwave for 4–5 minutes or boil in water for about 5–6 minutes until tender. For canned corn, just make sure to drain the liquid thoroughly before using.
2) Blanching the Spinach for the Gravy: Now, let’s move on to preparing the spinach puree for the makai palak gravy.Pour 4 to 5 cups of water into a deep pot or large saucepan and place it over medium-high flame. Allow the water to reach a vigorous, rolling boil — this will take a few minutes depending on your stove. While that’s heating, set up a second large bowl filled with chilled water or ice water — this will be used to shock the spinach after blanching.
3) As the water starts to bubble, reduce the flame to medium and add the pre-washed spinach leaves. Allow them to simmer gently in the hot water for exactly 4 minutes — no more, no less — to soften them while preserving their nutrients.
4) After 4 minutes, immediately remove the spinach from the hot water using a colander or strainer.
5) Without delay, plunge the hot spinach into the bowl of ice-cold water. This halts the cooking process instantly and locks in that fresh, vibrant green color, giving your gravy a visually appetizing touch.
6) After blanching, strain the spinach thoroughly using a colander to get rid of all the excess water. Allow the leaves to cool down for a few minutes so they’re comfortable to handle and won’t release steam while blending. Once slightly cooled, transfer the spinach to a blender or grinding jar. Add the coarsely chopped green chilies and a small chunk of peeled ginger to the jar, ready to be blended into a smooth, vibrant green mixture.
7) Blend the ingredients into a smooth, lump-free puree. If needed, you can add a tablespoon or two of water to help the blades move freely. Once the mixture reaches a silky consistency, set it aside in a bowl for later use.
8) Now, heat oil in a heavy-bottomed pan or kadai over medium flame. Once the oil is hot, add the finely chopped onions. To help them cook faster and draw out their moisture, sprinkle a pinch of salt at this stage.
9) Sauté the onions, stirring occasionally, until they become soft, turn translucent, and release their natural sweetness. This may take around 4–5 minutes, depending on the heat.
10) Next, add the freshly prepared garlic paste to the sautéed onions.
11) Stir well and continue to sauté for another minute or so, until the raw, pungent smell of garlic disappears and it blends into the onions, releasing a mild aroma.
12)Now, pour in the vibrant green spinach puree that you prepared earlier. 4 .Give everything a good stir to combine the flavors evenly. Let this cook on a medium-low heat for a few minutes so the rawness of spinach gets cooked off and the flavors start to deepen.
13) Blend and let it come to a simmer.
14) Let it stew for 2-3 minutes.
15) Include garam masala powder and remaining salt.
16) Blend well. Lower the warm to moo, so when we include yogurt another it will not curdle.
17) Include whisked, smooth yogurt.
18) Blend well. Lower the warm to moo, so when we include yogurt another it will not curdle.
19) Include whisked, smooth yogurt.
20) Include bubbled corn kernels.
21) Blend and stew for 2 minutes and turn off the stove. If the sauce is as well thick at that point you can include a sprinkle of water and stew for few minutes.
Remove it to a serving bowl. If not serving right absent at that point keep it secured, so it remains warm for a few time.
Serving proposal: Serve this makai palak with roti/phulka or paratha. It can be served with plain steamed rice or jeera rice as well.
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