Sunday, June 2, 2013

Corn Palak Curry

The cloudy weather and showers were a welcome respite from the heat wave.  And I immediately used the opportunity to prepare some hot rotis with a delicious curry, after a long time. 

Sweet corn is something that is loved by all at home. This combination of sweet corn and spinach is wonderful. A very flavorful curry that gets done in no time.

What you'll need
  1. Spinach - 1 Bunch
  2. Sweet Corn Kernals - 1.5 cups, Fresh or frozen
  3. Onion - 2 Medium,  finely chopped
  4. Garlic - 2 cloves, crushed
  5. Green Chilly - 2 or 3 
  6. Tomatoes - 3 to 4 Medium sized
  7. Coriander Powder - 1 tsp
  8. Garam Masala Powder - 1/4 tsp
  9. Kasuri Methi - 1/2 tsp
  10. Cumin Seeds - 1/2 tsp
  11. Salt to taste
  12. Oil - 1.5 tbsp


  1. Wash and rinse the spinach well. Roughly chop and blanch them along with the green chillies.
  2. Cool, drain and grind to a smooth puree. Reserve the water.
  3. Boil the sweet corn kernals and keep aside.
  4. Heat a kadai with oil, add cumin seeds, next add the chopped onions and crushed garlic and saute till the onions are browned.
  5. In the meanwhile, grind the tomatoes.
  6. Add the tomato puree to the browned onions and fry till all the moisture is absorbed and the raw smell disappears. Keep stirring. This will take approximately 7 to 8 minutes.
  7. Add the coriander  powder, garam masala and fry for another minute.
  8. Next add the spinach puree and boiled corn. Also add the salt and mix well.
  9. Add the reserved water as required to adjust the consistency. Simmer for 2 to 3  minutes.
  10. Finally add the crushed kasuri methi and mix.

Serve hot with phulkas or any Indian bread.

To make a slightly richer curry, add about 2 tbsp of fresh cream and give and mix.

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