Corn Palak Recipe
Corn Palak recipe or Corn Spinach Recipe is a delicious, creamy dinner recipe that can be enjoyed with Tandoori Roti or Naan or Kulcha. It has a smooth, velvety tasty with the sweetish hint of corn and feels so amazing.
Equipment
- skillet
Ingredients
- 500 gm Spinach Leaves Palak (Chopped)
- 1 Cup Water and a Pinch of Baking Soda to blanch palak
- 2 Tablespoon Refined Oil can replace with 2 Tbsp Desi Ghee
- 2-3 Pieces Broken Dried Red Chilies or Sukhi Lal Mirch
- ½ Teaspoon Cumin Seeds or Jeera
- 2 Tablespoon Ginger Garlic Paste
- 2 Medium-sized Onion finely chopped
- 1 Tablespoon Ground Coriander or Dhaniya Powder
- 1 Tablespoon Red Chili Powder/Smoked Paprika or Lal Mirch Powder
- 1½ Tablespoon Garam Masala Powder
- 1 Tablespoon Black Pepper Powder or Kali Mirch Powder
- Salt As Per Taste
- 1 Large Tomato roughly chopped
- 1 Cup Corn 250gm (Fresh or Frozen)
- ¼ Cup Fresh Cream
- 2 Tablespoon Lemon Juice
Instructions
- First, wash spinach leaves and chop them roughly.
- In a large pan heat some water and as the water comes to a boil add a pinch of baking soda. Now, add spinach and allow it to boil for about 2-minutes on low heat. Once done, strain the water (save the water, do not throw it away), and allow spinach to cool down completely. You can keep spinach leaves in a bowl of cold water to speed up the cooling process.
- In a pan, heat some oil. As the Oil shimmers, add broken dried red chilies, cumin, and ginger-garlic paste. Stir well and allow the oil to get flavored for about 30-seconds. Now add chopped onions and stir well. Allow the onions to get slightly translucent and brown on the sides.
- Now add the spices. Start with Ground Coriander, Red Chili Powder, Garam Masala Powder, Black Pepper Powder, and finally season with salt as per your taste. Stir well and allow the spices to combine for 2-3 minutes on low heat until it smells good. Stir occasionally so that the spices doesn't stick to the bottom of the pan.
- Now add chopped tomato and mix it in. By now your spinach must have cooled down. Make a paste using a food processor or a blender. Pour the spinach paste in your gravy and stir well. Add 2-3 tablespoons of the water that you had saved from step 2.Lower the heat and stir continuously or else there will be a lot of splatter from the gravy and make a mess around you. Cook this on low heat until the oil comes on top. This is important to make sure that spinach is cooked completely and the raw leafy taste of spinach goes away.
- Once you see oil on top add corn and fresh cream. Stir well and serve immediately with roti, naan, kulcha, or paratha. You can use both fresh corn or frozen corn. If you are using frozen corn, then allow it to sit in a bowl of water and then strain the water before using.
