Corn Palak (corn And Spinach Curry)

The inclusion of corn in Indian curry is relatively new. Although ‘ Makke eke roti’ has been there since ages but the introduction of babycorn and tender cornseeds have become a craze now and it has replaced green peas in some cases. Today we find recipes like chilli babycorn and babycorn soup in almost every household. Corn palak is also an extention of corn usage.

photo of corn palak (corn and spinach curry)
photo of corn palak (corn and spinach curry)
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
15 mintues
Cooking Time: 
25 mintues


Palak (spinach) 250 grams (9 ounce)
Corn 50 grams (2 ounce)
Onion paste 1 onion
Ginger- garlic paste 2 tablespoon
Green chilli paste 1 tablespoon
Cashew paste 2 tablespoon
Salt 1 tablespoon
Refined oil 2 tablespoon
Garam masala 1/2 tablespoon
First wash and clean the palak properly and in a mixture grinder puree it.
Put oil in a pan or karahi and add the onion and ginger- garlic paste once the oil is heated.
Sauté the masala for about 5 mintues. Add the green chilli paste, salt. cashew paste and palak puree and fry for 5 more mintues.
Finely add the corn and garam masala, mix well and cover the pan with a lid. Cook for 5-7 mintues on low flame. Corn palak is ready. Serve it with Chappati.