Palak Corn Curry (Spinach Corn Curry) is Off course a variation of Palak paneer..But worth a try. Sweetness of sweet corn kernels match perfectly with lush green spicy creamy curry base.
I got to taste this curry in one of the Indian restaurants here in Jo’burg and we all immediately fell in love with the curry. Since then I tried this recipe so many times in my kitchen. I am a big fan of green leafy veggies and always in search of new recipes to use greens in my family’s diet. This curry has been added as a permanent curry in my weekly lunch menu.
You may avoid cream to make it perfect for calorie watchers.
Spinach leaves a bunch (approx. 2cups paste)
Frozen or boiled Sweet corn kernels 1cup
Bay leaf 1
Cinnamon stick 1 cm
Cumin seeds 1tsp
Ginger garlic paste 1 tsp
Onion finely chopped 2 tbsp
Tomatoes finely chopped 1 tbsp
Salt as per taste
Chili powder 1tsp
Green chili chopped 2
Pinch of asafoietida /hing
Garam masala 1 tsp
Turmeric powder 1tsp
Water 1 cup
Fresh Cream 2 tbsp
1.Wash spinach leaves properly and blanch it in boiling water for 5-7 mins.(make water to boil with a pinch of salt in it and add spinach leaves to water. put off the flame and let spinach leaves be in water for few mins.)
2. After blanching take out the spinach leaves and immerse in ice cold water. Cold water stops further cooking process and it helps to retain green color of the curry.
3. Puree spinach leaves in blender with little water and keep it aside.
4. Heat a pan. Pour oil and get it heated. Temper it cumin seeds and bay leaf and cinnamon stick.
6. Add onions, chili, ginger garlic paste and let it cook for2-3 minutes stirring continiously.
7. Add tomatoes. Mix well.
8. Add corn kernels and let it cook for 2 mins as we didn’t boil it beforehand.
9. Add turmeric, red chili powder and salt stir well.
10. Now add spinach puree and stir well. Add garam masala and cook for 5 mins.
11. Lastly add fresh cream and water if needed. And serve with chapattis or rice.