Palak corn curry is a wealthy, saucy dish that’s made with recent spinach and candy corn. It’s evenly spiced and completely creamy, and nice to pair with traditional Indian sides. This dish can also be known as as Makai Palak as corn is called ‘Makai’ and spinach is named ‘Palak’ within the Hindi Language. Right here you’ll discover step-by-step directions with pictures for making this satisfying palak corn recipe at residence.
About Palak Corn
Corn and spinach make for an exquisite mixture. Corn Palak is a traditional Punjabi recipe that options these two recent substances in a single scrumptious dish. It’s usually discovered at Indian eating places, as a major or aspect served with rice and bread.
Cooked spinach (palak) by itself doesn’t have a lot style. However it turns into extremely flavorful when cooked with candy corn and a vibrant paste of tomatoes, onion, cashews, herbs and spices.
This palak corn recipe is much like Palak Paneer however creamier and saucier, and made with low fats cream (elective). The top result’s a evenly spiced, easy, scrumptious and nutritious curry.
The recipe could be made with candy corn, or the Indian number of desi corn. In case you use canned corn kernels then the recipe comes collectively rapidly as you don’t have to spend time cooking the corn cobs after which eradicating them.
For the gravy base, I add cashews and melon seeds which not solely give an excellent style but additionally helps in thickening the gravy. Be happy to skip them or add almonds instead of cashews and skip the melon seeds altogether.
Kindly observe that within the remaining dish pictures, I’ve blended the spinach to a semi-fine consistency and within the stepwise pictures, they’re blended to a high-quality and easy consistency.
Step-by-Step Information
How you can make Palak Corn
Getting ready masala paste
1. Measure, chop and have all of the substances able to make the masala paste.
2. In a small grinder or blender, add the next substances:
- 2 tablespoons chopped or damaged cashews – can use almonds as a substitute
- 1 or 2 chopped inexperienced chilies – about 1 teaspoon chopped
- 1 medium sized onion which is roughly chopped – ⅓ cup chopped onions
- 1 medium sized tomato which is roughly chopped – ½ cup chopped tomatoes
- 1 inch ginger which is roughly chopped
- 3 to 4 small to medium garlic cloves (chopped)
- ½ tablespoon magaz (melon seeds) – skip when you wouldn’t have
3. Grind or mix to a easy paste. Add a splash of water if wanted whereas grinding. Set this masala paste apart.
Blanching and Pureeing Spinach
4. Subsequent, rinse 1 bunch of spinach leaves (palak) very nicely in recent water in a colander. Drain the water very nicely.
5. Boil 4 to five cups of water with ½ teaspoon salt. Let the water come to a boil after which instantly swap off the warmth.
6. Shortly add the spinach leaves to this scorching water.
7. Let the spinach leaves be immersed within the scorching water for two to three minutes.
8. Have a big bowl of ice-cold water able to blanch the palak. I added 10 to 12 ice cubes in 2 cups of water. You should utilize chilled water as nicely.
9. After 2 to three minutes, with the assistance of tongs, take away the spinach and place them within the ice water bowl. Hold the spinach submerged for two to three minutes.
10. Both drain all the chilly water or choose the spinach leaves with a assist of tongs and switch them to a blender.
11. Mix to a semi-fine or easy spinach puree, including little or no water provided that wanted. It is best to get roughly 2 to 2.5 cups of spinach puree. Set the spinach puree apart.
Cooking Candy Corn (Makai)
12. First steam or boil 2 cups uncooked corn kernels. I’ve strain cooked the corn kernels. Add sufficient water simply to cowl the corn kernels whereas strain cooking them.
You too can steam them in a strain cooker or in an Immediate Pot. Alternatively you’ll be able to steam or boil 2 medium corn cobs for 4 to five whistles. Allow them to cool after which take away the corn kernels with a knife.
Choose to make use of canned cooked corn kernels in case you are not utilizing the uncooked ones.
13. Drain all of the water from the boiled corn kernels after which set them apart.
14. Have all the substances able to make the palak corn curry.
Sautéing Masala
15. Warmth 2 to three tablespoons oil or butter or ghee in a thick bottomed pan. Add 1 teaspoon cumin seeds. Fry them till they crackle, grow to be fragrant and are browned.
16. Now add the bottom masala paste. Watch out because the paste will splutter within the oil.
17. Combine very nicely. Then add 1 pinch turmeric powder, ¼ teaspoon crimson chili powder, 1 pinch asafoetida and ¼ or ½ teaspoon garam masala powder.
18. Stir and blend the spices nicely. Cook dinner the masala paste on medium to medium-high warmth, stirring usually.
19. Proceed stirring, till the oil begins to depart the edges of the masala paste. The paste will thicken, grow to be shiny and fragrant.
Making Palak Corn Curry
20. When the masala paste is sauteed very nicely, then add the spinach puree to the pan.
21. Stir and blend very nicely.
22. Pour in 1 cup of water or as required relying on the consistency you like.
23. Subsequent add salt to style. Combine nicely.
24. Scale back the warmth and simmer the curry for six to 7 minutes on low warmth.
25. After 6 to 7 minutes, add the boiled corn kernels.
26. Combine nicely. Simmer for 1 to 2 minutes extra to warmth the corn kernels by.
27. Whisk or beat ¼ cup cooking cream or gentle cream or low-fat cream until easy. Skip the cream when you don’t wish to add it.
28. Now add the cream and ½ teaspoon crushed dry fenugreek leaves (kasuri methi). Omit so as to add dried fenugreek leaves when you don’t have them.
29. Stir and prepare dinner for only a minute or so to thicken.
30. Add ginger julienne (from ½ to 1 inch ginger).
31. Serve the corn palak scorching together with your favourite Indian sides. It pairs properly with roti, paratha, naan, steamed rice, ghee rice and cumin rice.
FAQs
Benefit from the curry both on prime of or alongside jeera rice or basmati rice. Serve with heat roti, paratha or naan bread.
Completely. Straightforward double or triple the substances to extend the servings from 3 to 4, to six to 12.
Merely swap the ¼ cup of cream for two tablespoons of coconut cream whisked in proper on the finish of cooking.
As an alternative of candy corn, common corn and even recent inexperienced peas can be utilized.
Retailer in a sealed container this palak corn will maintain nicely for 1 to 2 days within the fridge. Reheat in a pan.
Extra Spinach Recipes To Attempt!
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By Dassana Amit
Palak corn curry is a wealthy, saucy dish that is made with recent spinach and candy corn. It’s evenly spiced and completely creamy, and nice to pair with traditional Indian sides.
Prep Time 20 minutes
Cook dinner Time 25 minutes
Whole Time 45 minutes
Servings 4
Forestall your display from going darkish whereas making the recipe
This Corn Palak recipe put up from the archives (February 2014) has been republished and up to date on 17 July 2021.
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