Corn palak recipe (Makai palak recipe) - Sweetness of corn with lightly spiced, slightly creamy spinach gravy, a PERFECT flavor combination. This curry is one of our family favorites just like many other corn recipes.
This corn palak gravy is home-style, healthy and of course YUMM!! We are not adding heavy cream or cashew paste here like restaurant style gravies. Instead, a small amount of yogurt (Dahi or curd) is added. It adds slight creaminess but in a healthier way.
Make sure that your yogurt is not sour, otherwise, gravy may taste sour or tangy.
There are no much spices are added. Only garam masala is added in terms of spice powder. The spicy flavor only comes from the green chilies. So adjust the amount of it accordingly.
You know me, I love corn!! I do not love spinach but not that I hate. This spinach and corn have magical flavor combination. Try this recipe and you will know. Another recipe is corn spinach sandwich.
Check out other corn recipes
Corn curry with coconut milk // Corn capsicum masala // Makai chivda // Masala corn
Step By Step Photo Instructions:
1) As a preparation, you need to boil the corn. Here I am using fresh corns, so pressure cooked it for 1 whistle, when cooled to touch, I have removed the kernels. If using frozen, then defrost and microwave it for 4-5 minutes or boil it in water for 5-6 minutes. If using canned corn kernels then drain out the liquid.
2) Let’s start making makai palak gravy by blanching the spinach. Take 4-5 cups of water in big sauce pan or patila. Bring it to a rolling boil on medium-high heat. While it is coming to a boil, in another bowl or patila, prepare the ice cold water for cooked spinach.
3) Once it starts boiling, lower the heat to medium. Add clean and washed spinach leaves. Let it cook for EXACT 4 minutes. Then turn off the stove.
4) Immediately, drain the water using strainer or colander.
5) Right away immerse that spinach into ice cold water to stop the further cooking. This way it will retain its green color.
6) Then drain out the spinach leaves and take it to the blender or grinder. Also, add green chilies and ginger.
7) Make a smooth paste and keep it aside.
8) Heat the oil in a pan on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the cooking process.
9) Cook till onions are soft and light pink or translucent in color.
10) Now add garlic paste.
11) Mix and saute for a minute or till the raw smell of garlic goes away.
12) Then add prepared spinach paste.
13) Mix and let it come to a simmer.
14) Let it simmer for 2-3 minutes.
15) Add garam masala powder and remaining salt.
16) Mix well. Lower the heat to low, so when we add yogurt next it will not curdle.
17) Add whisked, smooth yogurt.
18) Immediately mix it using a spatula.
19) Let it come to a simmer. You can now crank the heat to medium.
20) Add boiled corn kernels.
21) Mix and simmer for 2 minutes and turn off the stove. If the gravy is too thick then you can add a splash of water and simmer for few minutes.
Remove it to a serving bowl. If not serving right away then keep it covered, so it stays warm for some time.
Serving suggestion: Serve this makai palak with roti/phulka or paratha. It can be served with plain steamed rice or jeera rice as well.
Did you try this corn palak recipe? I’d love to hear about it! Leave a review in the comment section below.
Corn Palak (Makai Palak Curry)
Ingredients
- 3 cups Spinach (Palak) packed
- 4-5 cups Water to blanch the spinach
- 2-3 cups Water (Chilled/Ice cold), to immerse cooked spinach
- 2 small Green chilies
- ½ inch Ginger
- 1 cup Sweet corn kernels boiled
- 2 tablespoons Oil
- 1 medium or ⅔ cup Red onion finely chopped
- 2 teaspoons Garlic paste or freshly grated
- Salt - to taste
- ½ teaspoon Garam masala
- ¼ cup Plain yogurt whisked till it is smooth
Instructions
- To boil the corn, take fresh corn cobs in pressure and cook for 1-2 whistle, when cooled to touch remove the kernels.
- If using frozen, then defrost and microwave it for 4-5 minutes or boil it in water for 5-6 minutes.
- If using canned corn kernels then drain out the liquid.
- Take 4-5 cups of water in big sauce pan or patila. Bring it to a rolling boil on medium-high heat. While it is coming to a boil, in another bowl or patila, prepare the ice cold water for cooked spinach.
- Once it starts boiling, lower the heat to medium. Add clean and washed spinach leaves.
- Let it cook for EXACT 4 minutes. Then turn off the stove.
- Immediately, drain the water using strainer or colander.
- Right away immerse that spinach into ice cold water to stop the further cooking.
- Then drain out the spinach leaves and take it to the blender or grinder.
- Also, add green chilies and ginger. Make a smooth paste and keep it aside.
- Heat the oil in a pan on medium heat.
- Once hot add chopped onions. Sprinkle some salt and cook till onions are soft and light pink or translucent in color.
- Now add garlic paste. Mix and saute for a minute.
- Then add prepared spinach paste. Mix and let it come to a simmer.
- Let it simmer for 2-3 minutes.
- Add garam masala powder and remaining salt. Mix well.
- Lower the heat to low and add whisked, smooth yogurt.
- Immediately mix it using a spatula.
- Let it come to a simmer. You can now crank the heat to medium.
- Add boiled corn kernels.
- Mix and simmer for 2 minutes and turn off the stove. If the gravy is too thick then you can add a splash of water and simmer for few minutes.
Nupur Mehra
That is my favouriitteee dish!! I always look for it when eating out in an Indian restaurant so at least I could have some greens while gulping down loads of fat and oily stuff.
Kanan
That's right. Including just one healthy stuff won't make us guilty. 🙂
Radha
I like anything with spinach. And this looks so good.
Kanan
Thanks Radha