Easy Palak Corn Recipe for a Homemade Vegetarian Meal

Palak corn is a familiar combination of spinach and sweetcorn cooked in a mildly spiced gravy. The sweetness of the corn balances the earthy flavour of spinach, making this dish suitable for a family meal.

It can be served with roti, chapati, naan or rice. The consistency can also be adjusted according to preference, from a smooth restaurant-style gravy to a thicker curry with visible pieces of spinach and corn.

Ingredients

• 250g fresh spinach
• 1 cup sweetcorn kernels, fresh or frozen
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 teaspoon grated ginger
• 2 garlic cloves, finely chopped
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ¼ teaspoon garam masala
• 1 tablespoon oil or ghee
• 2 tablespoons cream, optional
• Salt to taste
• Water as required

Wash the spinach thoroughly to remove soil and grit. If using frozen sweetcorn, thaw it according to the package instructions.

Step 1: Prepare the Spinach

Bring a pan of water to the boil and add the spinach for a brief blanching. Transfer it to a bowl of cold water to stop the cooking, then drain thoroughly.

Blend the spinach into a smooth purée. If you prefer a textured curry, blend only part of the spinach and chop the rest finely.

Avoid leaving cooked spinach at room temperature for extended periods before using it.

Step 2: Prepare the Gravy

Heat the oil or ghee in a pan. Add the cumin seeds and let them release their aroma.

Add the chopped onion and cook until soft. Stir in the ginger and garlic, cooking briefly without allowing them to burn.

Add the tomato, turmeric and coriander powder. Cook until the tomato softens and the mixture begins to come together.

If the mixture sticks to the pan, add a small splash of water rather than increasing the heat excessively.

Step 3: Add the Spinach and Corn

Pour the spinach purée into the pan and stir until it combines with the onion and tomato mixture.

Add the sweetcorn and enough water to achieve your preferred consistency. Bring the mixture to a gentle simmer.

Cook until the corn is heated through and the flavours combine. Fresh corn may require longer cooking than pre-cooked or frozen kernels, so check that it is tender before serving.

Add the garam masala and salt towards the end of cooking. Taste and adjust the seasoning.

Step 4: Make It Creamier

For a richer finish, stir in a small amount of cream shortly before turning off the heat. This is optional, and the dish can be prepared without it.

Avoid boiling the curry vigorously after adding cream. A gentle simmer is sufficient to bring the ingredients together.

If the gravy becomes too thick, add a little hot water and stir until smooth.

How to Serve Palak Corn

Serve palak corn hot with chapati, roti or steamed rice. A simple cucumber salad can provide a fresh contrast to the warm curry.

For a different flavour, add a small pinch of roasted cumin powder before serving. Adjust the spice level to suit the people eating the meal.

Cooking and Storage Tips

Use fresh spinach when possible, and remove any damaged leaves before washing. Frozen spinach can also be used, but excess water should be drained before adding it to the gravy.

Refrigerate leftovers promptly in a covered container and reheat thoroughly. Avoid repeatedly warming and cooling the same portion.

Palak corn is a flexible vegetarian dish that combines leafy greens with sweetcorn in a straightforward homemade curry. It can be adapted to suit different tastes without requiring elaborate cooking techniques.