Palak corn curry is a comforting Indian vegetarian dish that brings together tender sweet corn and a gently spiced spinach gravy. It is colourful, satisfying and easy to make with everyday ingredients. Serve it with roti, naan, jeera rice or plain steamed rice for a simple family meal.
Image note: The featured image is illustrative.
Why You’ll Love This Palak Corn
- Uses spinach and sweet corn for a tasty vegetable-based curry.
- Made with familiar Indian spices and pantry ingredients.
- Easy to adjust the texture and spice level.
- Works well for lunch, dinner and meal prep.
Ingredients
Serves: 3–4 | Prep: 15 minutes | Cook: 20 minutes
- 2 cups spinach leaves, washed
- 1 cup sweet corn kernels, cooked
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 teaspoon ginger-garlic paste
- 1 green chilli, optional
- 1 tablespoon oil or ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- 2 tablespoons milk or cream, optional
- Salt to taste
- Water as needed
How to Make Palak Corn Curry
- Blanch the spinach: Bring a pot of water to a boil. Add spinach for about 1 minute, then transfer it to cold water. Drain and blend to a smooth or slightly textured puree.
- Cook the corn: If using frozen or fresh corn, cook until tender and drain. Set aside.
- Make the masala: Heat oil in a pan. Add cumin seeds. When they sizzle, add onion and cook until soft and lightly golden.
- Add aromatics: Stir in ginger-garlic paste and green chilli. Cook briefly, then add tomato, turmeric, coriander powder and salt. Cook until the tomato softens.
- Add spinach: Stir in the spinach puree and a splash of water. Simmer gently for 4–5 minutes; avoid prolonged boiling to keep the colour fresh.
- Finish the curry: Add cooked corn and garam masala. Simmer for another 3–4 minutes. Stir in milk or cream if desired, taste and adjust seasoning.
Helpful Tips
- For a brighter green colour, blanch spinach briefly and cool it quickly.
- Keep the curry simmer gentle after adding spinach.
- For a richer restaurant-style finish, add a little cream; for a lighter version, skip it.
- If the gravy is too thick, add warm water a little at a time.
What to Serve with Palak Corn
Pair this curry with chapati, roti, naan, jeera rice or plain basmati rice. A simple cucumber salad or plain yoghurt makes a refreshing side.
Storage
Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat gently until steaming hot, adding a splash of water if the gravy has thickened. For best texture, add cream only when reheating the portion you plan to serve.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it fully, squeeze out excess water and blend or chop before adding. Adjust the water in the gravy because frozen spinach can release moisture.
Can I make palak corn without cream?
Yes. The spinach puree gives the curry body. You can skip cream or use a small splash of milk for a milder finish.
Is this curry vegan?
Use oil and leave out the milk or cream, or choose an unsweetened plant-based alternative to make it dairy-free.
Try this easy palak corn curry the next time you want a comforting spinach and sweet corn dish. Save the recipe and share it with someone who enjoys homemade Indian food.