Palak Corn Recipe is a delicious and wholesome dish that brings together the goodness of fresh spinach (palak) and the natural sweetness of corn kernels in a rich, mildly spiced gravy. This creamy, vibrant green curry is not just visually appealing but also packed with iron, fiber, and essential nutrients, making it a great addition to a balanced meal.
With its smooth texture, subtle spices, and slight sweetness from corn, this dish is perfect for both kids and adults. It pairs beautifully with roti, naan, or jeera rice and is an easy way to incorporate more greens into your diet. Whether you're looking for a comforting home-cooked meal or a nutritious side dish, this Palak Corn recipe is sure to become a family favorite!
If you like the flavor of Palak Corn, the do give Palak Paneer Recipe a try! Other popular Punjabi recipes that you can try including Dal Makhani, Punjabi Kadi, Methi Paratha Recipe, etc.
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The post contains Helpful Tips & Tricks to make the most aromatic Palak Corns. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card.
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ABOUT PALAK CORNS
Palak Corn is a nutritious and flavorful Indian curry that combines the earthy taste of fresh spinach (palak) with the natural sweetness of corn kernels in a rich, creamy gravy. This dish is a healthy variation of Palak Paneer, offering the same vibrant green color and wholesome goodness but with a delightful contrast in textures—smooth spinach puree and juicy corn kernels.
Rich in iron, fiber, and essential vitamins, Palak Corn is an excellent way to incorporate greens into your diet. It is mildly spiced, making it kid-friendly and easy to digest. The recipe is simple to prepare and works great for both everyday meals and special occasions.
This versatile curry pairs well with roti, naan, paratha, or jeera rice, making it a comforting and satisfying meal. Whether you’re looking for a healthy vegetarian dish or a quick side for your Indian feast, Palak Corn is a delicious and wholesome choice!
WHY YOU'LL LOVE THIS RECIPE?
- Nutritious & Wholesome – Packed with iron, fiber, and vitamins, this dish is a great way to add more greens to your diet while enjoying a delicious meal.
- Mild & Kid-Friendly – The natural sweetness of corn balances the earthy spinach, making it a great choice for kids and those who prefer mildly spiced curries.
- Quick & Easy to Make – With simple ingredients and a straightforward process, this dish comes together in under 30 minutes!
- Creamy Without Heavy Cream – Get a smooth, rich texture using cashew paste, yogurt, or blended spinach, making it a lighter yet satisfying dish.
- Versatile Pairing Options – Serve it with roti, naan, paratha, or jeera rice for a complete and comforting meal.
- Customizable & Adaptable – Easily make it vegan by swapping dairy with coconut milk or cashew cream, or add paneer or tofu for extra protein.
Whether you're looking for a healthy weeknight dinner or a delicious way to enjoy spinach, this Palak Corn recipe is sure to become a staple in your kitchen! 🌿✨
Tip: This delicious Punjabi Palak Corn Recipe is usually served during the months of November to February when it's cold.
🧾INGREDIENTS
- PALAK/SPINACH: I have used baby spinach for making the recipe. But you can also use long-leaf spinach leaves or frozen ones. We will pressure cook the spinach leaves, so no need to thaw them first.
- CORNS: Sweet corn works best in the recipe, but white corn kernels will work if you don't have the sweet ones.corn palak recipe.
- GINGER-GARLIC PASTE: It's best to use 1 tablespoon of Ginger-Garlic Paste. It not only adds flavor but also makes the dish easier to digest. Also adding minced garlic adds a nice flavor to the corn palak recipe.
- ONION-TOMATO MASALA: You can use the frozen onion- tomato masala or make the fresh one. I always make fresh masala as it takes only 5 minutes.
- SPICES: No Indian recipe is complete without spices. I have used garam masala powder, coriander powder, cumin powder or cumin seeds, red chili powder, and mango powder.
- GHEE/OIL: Ghee makes this recipe extra delicious. In fact, Ghee goes great with any spinach leaves. To make Vegan Palak Corn, you can add oil.
See the recipe card for quantities.
INSTRUCTIONS
Check the Recipe Card below for the full recipe, but you can refer here for step-by-step instructions.
- STEP 1 - BOIL SPINACH: Add spinach leaves in boiling water, and boil for 2-3 minutes.
2. STEP 2 - BLEND: Once spinach is boiled, then belnd it coarsely using high-speed blender or an immersion blender.
3. STEP 3 - SAUTE ONIONS: Add oil in the skillet, then add chopped onions and cook for 2-3 minutes until they turn golden-brown.
4. STEP 4 - ADD TOMATOES: Once onions are cooked, then add tomatoes.
5. STEP 5 - GINGER GARLIC PASTE: Once tomatoes are cooked and turn soft & mushy, add ginger-garlic paste.
6. STEP 6 - SPICES: Add spice sto the skillet and cook for 1-2 minutes until oil starts to separate.
7. STEP 7 - ADD CORNS: Add pureed spinach and boiled corn in the onion-tomato masala.
8. STEP 8 - SERVE: Top the palak corn with ghee and enjoy!
Hint: To make this spinach curry extra flavorful, always add a tablespoon of ghee (clarified butter) just before serving. Palak corns taste best when served with ghee.
💭TOP TIP
- You can either boil the spinach first and add the spinach puree in the onion-tomato masala. Or you can make onion-tomato masala first and boil & puree the spinach with the masala.
- Add generous amount of ginger & garlic in the curry.
- Add a tablespoon of Ghee/ Clarified Butter before serving.
- You can boil the corns first and add to the curry. or you can boil corns with the spinach.
🧂SUBSTITUTIONS
- VEGAN: This is a vegetarian recipe but you easily make it vegan. For more flavorful spinach curry, I usually add Ghee. But to make palak corn , Vegan you can skip Ghee an dadd some Vegan Butter.
- HIGH-PROTEIN: You can make the curry high in protein, you cna add Paneer or Tofu to the curry. Or you can also try my Palak Paneer recipe.
- CREAMY: This curry tastes great even without adding any cream or yogurt. But if you prefer you add cream or yogurt or almond flour to the palak corn curry.
📖VARIATIONS
You can change the recipe as per your taste and preference.
- SPICY: you can make it spicy by adding more red chili powder or Kasmiri red chili powder.
- DELUXE: You can Ghee (Clarified Butter) to make it rich in flavor.
- PANEER: You can also add crumbled paneer to amke the curry creamier.
🍳EQUIPMENT
This is an easy spinach recipe that you can make in your Instant Pot in under 30 minutes. The equipment that you will need to make this delicious curry:
- INSTANT POT: All you need is Instant Pot to make this semi-dried palak corn recipe.
- BLENDER: You can use a blneder like Vitamix to blend the spinach coarsely. Or you can also use Immerison Blender to blend the ingredients right in the instant pot.
- MASHER: I like to use masher to coarsely blend the spianch. Corse spinach is added to the recipe of palak corns.
⭐FREQUENTLY ASKED QUESTIONS
You can store Palak Corn in the refrigerator or in the freezer. For example, you can store leftover corn curry in the fridge for 3-5 days. And in the freezer in a freezer-safe container for 1-2 months.
Palak Corn curry is basically a vegetarian dish. You can easily make it Vegan too. I have added ghee in the dish, and ghee (Clarified Butter) goes so good with any spinach dishes like Palak Corns, Palak Paneer, Saag, etc. Whenever my Mom made any Spinach dishes, she always used to add 1-2 tablespoon of extra ghee in it. Adding ghee to the spinach dishes elevates the flavor and, in turn, makes the dishes more flavorful.
But to make the dish vegan, you can skip ghee in it. Just add Olive Oil. You can also add tempering prepared with olive oil at the end in this Palak Corn Recipe.
Follow the instructions as mentioned; instead of adding corns, add potatoes. Before adding potatoes to the curry, you can also fry them, providing a better flavor to the curry.
Palak curry is made by adding only spinach leaves along with onion-tomato masala. While Saag is made with the combination of 2-3 different greens (spinach, mustard green, and collard green) in onion-tomato masala.
When I have leftover palak corns, I use them to make palak corn parantha. Add the curry with wheat flour and make dough from it. Then I knead parantha (Indian tortilla) from the dough.
Or sometimes, I also make spinach corn pulao. Add the curry with the rice and serve with yogurt. Both the recipes taste so good.
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Palak Corn Recipe
Ingredients
- 1 bag Spinach/ Palak fresh/ frozen
- 1 cup Corns
- 2 quart Water
- ½ Onion chopped
- 1 medium Tomatoes chopped
- 1 tablespoon Ginger-Garlic paste
- Salt
- 3 tablespoon Olive Oil
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Seeds
- Red Chilli Powder (as per taste)
- 1 tablespoon Ghee/ Clarified butter (optional)
- 2 cloves Garlic chopped
- ½ teaspoon Kashmiri red Chili Powder
- ½ teaspoon Cumin Seeds
Equipment
Method
- Add water in the pot. When water is hot, then add spinach leaves and let it boil for 2-3 minutes.1 bag Spinach/ Palak fresh/ frozen, 2 quart Water
- Coarsely grind Spinach using an Immersion Blender. Meanwhile, cover corns with water in a bowl and microwave for 3 minutes.1 cup Corns
- In a skillet, add oil and when the oil is hot, add cumin seeds. Add onion and fry for 2-3 minutes. When the onion starts to change color, add tomatoes.½ Onion chopped, 3 tablespoon Olive Oil, ½ teaspoon Cumin Seeds, 1 medium Tomatoes chopped
- Let them cook for 3-5 minutes until they turn mushy. Add ginger-garlic paste and saute for 1-2 minutes. Add all the spices and cook for another 1 minute.1 tablespoon Ginger-Garlic paste, 1 teaspoon Garam Masala Powder, Red Chilli Powder (as per taste), ½ teaspoon Coriander Powder
- Add ground spinach and microwave corns in the skillet. Stir and cook for 5-7 minutes until everything is combined well and you get desired consistency.1 bag Spinach/ Palak fresh/ frozen, 1 cup Corns, Salt
- Tempering: Add oil/ghee to the skillet. Then add cumin seeds. once they splutter, then add sliced garlic. When the garlic starts to change color, add Kashmiri red chili powder and fry for 1 minute.1 tablespoon Ghee/ Clarified butter (optional), 2 cloves Garlic chopped, ½ teaspoon Kashmiri red Chili Powder, ½ teaspoon Cumin Seeds
- Add this prepared tempering over the palak corns and serve with Indian flatbread or rice.
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