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Corn palak
Sweetcorn in spinach gravy
Corn palak: sweetcorn in a creamy, mildly spiced spinach gravy
Corn palak grew out of North Indian restaurant menus, where palak paneer met the sweetcorn that is now in every Delhi and Chandigarh market, and it has become a weeknight favourite for families with children who like the little bursts of sweetness. Blanched spinach is blended smooth and cooked into a light masala with garlic and cumin, then sweetcorn is simmered in and a spoon of cream rounds it off. The most common mistake is boiling the spinach too long before blending, which turns the gravy khaki and bitter; one minute in boiling water and straight into cold keeps it emerald. Chef's tip: a pinch of kasuri methi crumbled in at the end makes it taste like the restaurant version.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz spinachwashed
- 9 oz sweetcorn kernelsfrozen, tinned and drained, or fresh
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 onionmedium, finely chopped
- 4 cloves garlicfinely chopped
- 1 tsp gingergrated
Spices and finish
- 1 tomatosmall, finely chopped
- 1 tsp ground coriander
- ½ tsp garam masala
- ¾ tsp salt
- 4 tbsp single creamor 2 tbsp butter
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What you'll need
Fresh ingredients (9)
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Method
0/6 doneStep 1: Bring a large pan of water to the boil. Drop in 14 oz spinach and push it under for 1 minute, until just wilted and bright green. Lift into a bowl of cold water, then drain and squeeze lightly.
3 minStep 2: Blend the spinach with 1 green chilli and 3–4 tablespoons of water into a smooth purée.
Step 3: Heat 2 tbsp sunflower oil in a saucepan over a medium heat. Add 1 tsp cumin seeds; when it crackles, add 1 onion and fry for 4–5 minutes until soft and light golden. Add 4 cloves garlic and 1 tsp ginger and stir for 1 minute.
6 minStep 4: Add 1 tomato and 1 tsp ground coriander and cook for 2 minutes until the tomato breaks down.
2 minStep 5: Stir in the spinach purée, 9 oz sweetcorn kernels and ¾ tsp salt with 100 ml water. Simmer for 4–5 minutes, until the corn is tender and the gravy is thick enough to coat a spoon. Don't cover the pan, or the green dulls.
5 minStep 6: Rub 1 tsp dried fenugreek leaves (kasuri methi) between your palms over the pan, add ½ tsp garam masala and 4 tbsp single cream, and simmer for 30 seconds. Serve with rotis, naan or jeera rice.
1 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 10 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corn palak take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
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