Palak Corn (No Onion No Garlic) / Spinach and Corn Curry:
Palak Corn is my next favorite to Palak Paneer, or actually, both are my equally favorite. While Palak Paneer is rich, creamy, and restaurant-like, Palak Corn is simple, homely, light, but equally delicious as Palak Paneer. While spinach provides its earthy taste, corn adds a balanced sweetness to the curry. I always love the combination of spinach curry with yogurt. And in Palak Corn, yogurt adds a mild tanginess and enhances the flavors of the curry.
Easy Palak Corn with Few Ingredients:
There are a few ingredients required to make Palak Corn. We are not making any gravy for this curry. And so it is an easy recipe and comes together quickly. I have used basic spices which could easily be available in our pantry. However, one can adjust the spices as per the family’s preferences.
Blanching of Spinach is Important:
Blanching is the perfect technique to cook spinach. Do not pressure cook the spinach or do not boil it for a more extended period of time. Cooking the spinach for longer will result in the loss of nutrients and color. So in blanching, we add spinach leaves into boiling water and blanch it for 45 seconds to a minute only. Then immediately remove it from the boiling water and place it into a bowl of ice cubes or ice water. Putting it into ice-cold water will retain the color of spinach and will also prevent further cooking. So blanching of spinach to make this dish is very essential, and make sure not to overcook the spinach.
Serving Suggestions:
We love to have this curry with either Paratha or Rice. The other best way is to have it with Roti or Naan. Palak Corn goes well with the vegetable Pulao or Biryani as well.
Spinach and Corn Curry is:
Healthy, Wholesome, and Delicious Makes a Cozy and Comfort Meal Full of Earthy Flavors Great Combo of Spinach and Corn
How To Make Palak Corn with Step by Step Instructions and Pictures:
Remove the stems from the spinach. If the stems are very tender, and if you prefer, you can keep them. I always discard the stems and use only spinach leaves. Rinse the spinach thoroughly with running water, and make sure to remove any dirt or sand from the leaves.
Bring 4 cups of water to boil in a large pot. Once the water starts boiling, add spinach leaves and cook for a minute. Then turn off the heat.
Take ice cubes (or cold water with some ice cubes) in a medium bowl. Remove spinach from the pot and place it immediately in the bowl of ice. Placing the spinach into an ice bowl will retain the color and will stop further cooking of spinach.
Heat oil in a pan. Add ginger paste, green chili paste, and asafoetida. Saute for few seconds.
Add chopped tomatoes and mix well. Cook the tomatoes until they are soft, pulpy, and mushy.
Add turmeric powder, and Amchur powder. Mix well.
Add spinach puree, mix and cook for 2-3 minutes.
Now add boiled corn, mix and cook for a minute.
Following this, add salt, Garam Masala powder, Kasoori Methi, and plain yogurt.
Mix well until everything is well combined, cook for a minute, and turn off the heat.
Serve hot Palak Corn or Spinach and Corn Curry with Roti, Naan, or Rice.
So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.
More Spinach Recipes:
Palak Paneer ParathaSweet Corn Masala CurrySweet Corn Soup (No Onion No Garlic) / Easy Sweet Corn Soup Recipe
