Indulge your taste senses in a symphony of flavors with this delectable Palak Corn Recipe. This recipe is a culinary delight that combines the nutritional benefits of spinach with the sweetness of maize. It adds visual appeal to your table because of its creamy texture and vivid green hue. Let’s explore the realm of fusion cooking and learn how to make this delicious dish.

Palak Corn Recipe


  • Two cups of fresh spinach (palak), cut coarsely
  • Steamed sweet corn kernels: one cup
  • One finely sliced onion
  • Two tomatoes, pureed
  • One tablespoon of ginger-garlic paste
  • Two green chilies, chopped finely
  • One teaspoon of cumin seeds
  • Half a teaspoon of garam masala
  • Powdered turmeric: 1/2 teaspoon
  • Half a teaspoon of red chili powder
  • One teaspoon of powdered coriander
  • Two teaspoons of cream
  • Cashews: 8–10, soaked, then pureed into a creamy paste
  • Salt: according to taste
  • Two teaspoons of oil
  • Fresh coriander leaves as a finishing touch


1.    Blanching the Spinach:

Let the spinach be blanched first. Place the chopped spinach in a saucepan of boiling water and let it sit for two to three minutes. After draining the water, quickly place the spinach in a dish of ice water. This keeps the hue of the green vivid. Blend the spinach into a smooth puree when it has cooled.

2.    Corn preparation:

 Bring the sweet corn kernels to a boil until they become soft. You may use frozen corn or fresh corn on the cob. After the water boils, strain it and set it aside.

3.   Sautéing Aromatics:

Aromatics are sautéed by heating oil in a skillet and adding cumin seeds. Add the green chilies and finely sliced onions when they start to splatter. The onions should be sautéed until golden brown. Cook the paste of ginger and garlic for a further two minutes.

4.    Pureed tomatoes and spices:

 Transfer the tomatoes to a skillet and heat them until the oil separates. Add the red chili powder, coriander powder, turmeric powder, and garam masala at this point. Give the spices a good stir and simmer for two to three minutes.

5.    Mixing Spinach and Corn:

 Transfer the pureed spinach to the pan and stir in the masala. To let the flavors to mingle, boil the mixture for five to seven minutes. Add the cooked corn kernels and give it a good swirl.

6.    Creamy Texture:

Add cream and cashew paste to the dish to make it creamier. For a silky texture, stir gently to blend. To suit your taste, use more or less salt.

7.    Final Touch:

 Add some fresh coriander leaves to the palak corn. The eye-catching hues and alluring fragrance are guaranteed to stimulate your senses.

8.    Serving suggestions:

 Serve hot naan, roti, or steaming rice alongside the creamy palak corn. This recipe is a great side dish for any dinner because of its versatility.


The combination of the sweet crunch of corn and the earthy aroma of spinach in this Palak Corn Recipe creates a symphony of tastes that will entice your palate. This dish’s creamy texture and flavorful spices make it an excellent option for a filling and healthy supper. Spread the happiness that comes with delicious meals to your loved ones and watch as smiles appear on their faces.



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