Corn Palak Recipe (with Video in Hindi & Step By Step Pictures) स्वीट कॉर्न पालक

Corn Palak recipe or Corn Spinach Recipe is something that you should definitely try if you haven't already. The creamy texture of palak paired with the sweetness and nuttiness of corn feels so delicious. Have you tried my Methi Malai Chicken, it's also a popular winter choice!

Especially on a winter day, when Spinach is in the season, you should definitely try this recipe. It's just like Palak Paneer, only in the form of corn.

Why You'll LOVE this recipe:

There are a few reasons why I like this recipe. And, I am sure you'll agree with me.

• One of them is the color: I just love the color of pureed spinach. That bright green color is so appetizing. When it goes into the gravy it brings such a happy, vibrant vibe. In fact, just keeping this dish on the dinner table makes me so happy. It's so colorful. Talking about color, how can I not talk about the beautiful color of corn! It is after all corn that makes palak or spinach stand out. Corn brings such a soft, subtle, and sober color into this recipe.
• The creamy texture paired with nuttiness: There is NO possible way that you cannot like this combination. The sweetness and nuttiness of corn pairs so amazingly well with the creamy texture of spinach or palak. The best part about this is that they don't blend into each other, but they build each other up. Corn helps us feel the creaminess of spinach while spinach helps us feel the nuttiness of corn.
• The Versatile Nature of this dish: The way you can add any spices you wish such as ground coriander, red chili powder, garam masala, and still have a hearty recipe is what I love about this. You can even add some paneer later on and serve this with roti or paratha.

Tips to Make this recipe effectively:

• Do not add too much water while blanching spinach leaves. Spinach releases its own water and when you place it in a wok with too much water, chances are the water will boil off and spill over your entire kitchen counter or work surface.
• Do not Blanch too much: Sometimes we might blanch our spinach too much and as a result, the beautiful green color of spinach goes away. The hot water takes away all the chlorophyll and it tastes bland and looks dull. We don't want that.
• Cool it Down: Before you blend spinach make sure you cool it down completely. If you use hot spinach leaves then there might be a big splash and you really don't want that. To Speed up the cooling process just keep them in a bowl of cold water.
• Add Ginger Garlic Paste first: The reason I add ginger garlic paste before the onion is to make our oil flavorful. Once the oil gets flavored in ginger garlic paste, we'll add in our onions.
• Cook Spinach until oil comes on top: Cook Spinach until Oil comes on top. And, stir continuously after you've added spinach paste. When the oil comes on top, you can be sure that your spinach is cooked completely and that the raw smell of spinach is gone.
• Don't Forget Lemon Juice - Lemon juice has that acidity that helps eliminate that rawness of spinach. Also, lemon juice builds other flavors. It makes other flavors taste better.

Things to Be Careful About While Making Palak Corn:

Making this is incredibly easy. But, there are a few things that you should be careful about.

• Blanching Spinach and then cooking it - Since we are blanching spinach and then making a paste out of it. So, there is no need to simmer spinach for a long time.
• Stirring Well - Once you've added spinach paste in your gravy make sure you stir continuously or else the gravy will splatter and make a mess all around.
• Burning Ginger Garlic  - Remember that you are adding ginger garlic paste to hot oil. So it will splatter. But, you cannot leave it like that. You got to stir it continuously for at least 30-seconds so that it doesn't stick to the bottom of the pan or get burned.
• Using Frozen Corn: If you are planning to use frozen corn, then make sure you keep the corn in a bowl of water at room temperature and then strain the water before using it.

How to Make Corn Palak:

• The first step is to chop spinach or palak and then blanch it in boiling hot water with some baking soda. Now, remember, we don't have to overcook it or else the palak or spinach will lose its color. Just cook lightly so that the spinach gets wilted.
• Strain the water and allow spinach to get cooled down completely.
• In the meantime, make the gravy. For that heat some oil in a pan. You can also use ghee but, we are gonna make it healthy so I am avoiding ghee and using oil instead.
• As the oil shimmers, add dried red chilies (Sukhi Lal Mirch) broken in half, Jeera (Cumin), and Ginger-Garlic Paste. We'll add ginger garlic paste before adding onions because we want our oil to get flavored in this.
• Once it smells good, we'll add our chopped onions. We don't have to caramelize the onions completely. We'll just cook it until the sides are partially brown.
• Now add your spices. In this recipe, you need just four basic spices. Starting with Dhaniya Powder (Ground Coriander), Lal Mirch Powder (Red Chili Powder/Smoked Paprika), Garam Masala Powder, Kali Mirch Powder (Ground Black Pepper), and Salt. Stir well and allow the spices to get cooked completely.
• Now add chopped tomato and stir well to combine.
• In the meantime, your spinach must have cooled down. So make a paste without adding water. Pour this Spinach Paste into your gravy and stir well.
• Lower the heat and allow this to simmer stirring continuously. Allow the oil to come on top and this step is really important to let the rawness of spinach go away. Once the oil comes on top add corn (you can use both fresh or frozen corn) and serve immediately with some lemon juice squeezed on top.

What Else Can You Add to the recipe:

• Raw Ginger Garlic - Along with Ginger garlic paste you can add some chopped ginger and minced garlic. The thing is garlic and spinach as best friends. Both of them go excellently well. So, while making this recipe, make sure you add as much garlic as possible. Also, the sharp smell of garlic helps balance the raw leafy smell of spinach.
• Turmeric Powder -  I realized later that I had actually skipped Turmeric Powder. Well, it didn't make any difference. You can add turmeric powder if you want.
• Nutmeg or Jaifal - Nutmeg has a beautiful aroma. So, just a pinch of Nutmeg while serving will make it taste delicious.
• Kewra Water - Just to get that wholesomeness to this dish you can add just 1 drop of kewra water before serving. It will convert your corn palak to restaurant-style.
• Roasted Garlic - If you are using ginger garlic paste and you don't want to add chopped ginger and garlic. You can just add some roasted garlic before serving. It will bring a vibrant taste to your palak corn recipe.

If you are making Corn Palak Recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #twinskirasoi and tag me @twinskirasoi. I will be waiting to see your image.