Indian · serves 2

Corn Palak

Sweet corn in a spinach gravy. Kids eat greens without noticing.

30 min Some work Vegetarian

Ingredients

  • 500g spinach
  • 1.5 cups sweet corn
  • 1 onion
  • 2 green chillies
  • 1 tbsp ginger-garlic paste
  • 1/4 cup cream
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • 3 tbsp butter

Method

  1. Blanch the spinach 2 minutes, then into cold water immediately. Blend with green chillies, coarsely.
  2. Boil the corn 5 minutes till tender.
  3. Butter, cumin, onion till soft, then ginger-garlic paste.
  4. Spinach puree, salt, garam masala. Simmer 6 minutes only — longer and the colour goes grey.
  5. Corn and cream folded in at the end.

Questions people ask about Corn Palak

How long does Corn Palak take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of spinach in Corn Palak?

Use any soft green: methi, amaranth, or chard. All release water, so cook it off before proceeding.

Can I make Corn Palak ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Corn Palak vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Corn Palak?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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