Creamy Corn and Spinach Curry (Corn Palak) Recipe

Spinach being highly nutritious and low in calories, I always try to find ways to incorporate it into my meals. I had bought 4 cobs of corn which were in the fridge staring at me. So I decided to incorporate them into my spinach curry. The recipe turned out to be a super hit. Very versatile and can be served with either whole wheat Roti or Brown Rice and Salad. This CURRY low in fat and is rich in nutrients like iron, magnesium, potassium, Vit A, Iron, Fiber, Protein and Folate.

Ingredients:

  • 8-9 cups of organic spinach

  • Fresh or frozen corn kernels

  • 1 medium onion

  • 3 cloves of garlic

  • 3 green chillies

  • 1 small piece of ginger

  • 1 tbsp of sesame oil or organic cow ghee

  • cumin seeds

  • 1 tsp of turmeric powder

  • 1-2 pinches of garam masala

  • 1-2 pinches of salt

Steps:

  1. Take fresh organic spinach and dip it in boiling water for 2 minutes. Immediately remove and soak it in ice water to cool down. When we take 8-9 cups of raw spinach, it will reduce to half once it is dipped in boiling water.
    Spinach cooks rapidly so please make sure that you remove it after 2 minutes. You don’t want to overcook it nor you want to lose the nutrients. Also, this will help you maintain the green vibrant colour of spinach.

  2. Remove all the excess water and blend the blanched spinach in a blender until it becomes a fine paste/puree and put it aside. Do not throw away the water. You can use the hot water to cook another curry or soup or knead the dough for roti. This water has some great nutrients from the spinach.

  3. Take the corn kernels and boil them or pressure cook them until they are completely cooked and tender. Set them aside.

  4. Take 1 medium onion, 3 cloves of garlic, 3 green chillies, 1 small piece of ginger. In a chopper, finely chop all this and keep them aside.

  5. In a deep pan, take 1 tbsp of sesame oil or organic cow ghee and heat it on a slow flame.

  6. Add cumin seeds to it and once the seeds start to crackle, add chopped onion, garlic, green chillies and ginger to it. Saute all this on low-medium flame until it turns a bit brown.

  7. Now add 1 tsp of turmeric powder, 1-2 pinch of garam masala and salt to taste.

  8. Add pureed spinach and cooked corn kernels to the pan now. If needed add 2-3 spoons from the leftover water in which we had cooked our spinach.

  9. Let it cook on a medium flame for 4-5 minutes.

  10. Turn off the gas, drizzle 1 tbs of light cream to garnish and enjoy with rice or paratha or roti.

RecipesKruti Thakorehealthymeal, quickmealComment