Palak corn curry is a vegetarian side dish made with spinach and sweet corn. The mild sweetness of corn goes very well with the bland taste of spinach. Adding ground cashews and fresh cream gives a creamy texture to this dish. This mildly spiced, creamy and highly nutritious curry is often liked by kids because of the sweetness of corn. This vegetarian dish makes a perfect combination with rotis, jeera rice or naan.
Now, let’s begin….
Ingredients
- 1 bunch Spinach
- 4-5 cups water
- 2-3 cups ice cold water or chilled water
- 2 cups boiled corn kernels
- 1 tsp. cumin seeds
- ¼ tsp. red chilli powder
- 1 pinch turmeric powder
- ½ tsp. garam masala powder
- 1 pinch asafoetida
- ½ tsp. crushed kasuri methi
- ¼ cup cream
- 1 cup water
- 2-3 tbsps. Oil or butter
For masala paste:
- 1 Onion
- 3-4 garlic cloves
- 1 Tomato
- 2 green chillies
- 1 inch ginger
- 2 tbsps. chopped or broken cashews
Method
- To prepare the masala paste, take all the ingredients under ‘for masala paste’ in a mixer grinder and grind it to a smooth paste. For grinding, add water only if it is required.
- Keep this masala paste aside.
- Next rinse the spinach very well in water. Boil water with some salt. Add the spinach to this boiled water. Switch off the flame and let the spinach leaves be immersed in the water for 2 to 3 minutes.
- Drain and immerse the spinach in cold water. Keep for 2-3 minutes.
- In a blender, make a semi-fine or smooth spinach puree adding very little water and then keep aside.
- Again steam or boil the corn kernels and keep aside.
- Heat oil or butter in a thick bottomed pan. Fry the cumin first till they become aromatic and are browned.
- Now add the ground masala paste and mix very well.
- Then add the turmeric powder, red chilli powder, asafoetida and garam masala powder.
- Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste.
- Next add the spinach puree and mix it well. Then pour water and season with salt. Simmer the curry on a low flame.
- Add the boiled corn kernels and simmer for 1 to 2 minutes more.
- Whip or beat cream till smooth and add cream and kasuri methi. Stir and let it simmer for a minute.
- Serve palak corn hot with naan, rotis or jeera rice.
