Hello all,

Those who read me regularly know that I love using spinach in my daily cooking. It is versatile, can be used in a wide range of dishes and most of all, everyone likes it at home. Spinach makes a good accompaniment with any Indian flat bread. Corn Palak is one such sabzi that I make sometimes.

Nutrients in Spinach:

Spinach is rich in niacin, zinc, protein, fiber, vitamin A, C,E, K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosporous, potassium, copper and manganese. It is low in fat and cholestrol.  With so much of nutrients and we being vegetarians, I find it good  to use this green leaf often.

The other dishes of Spinach on blog are

Over to the recipe of Corn Palak | Spinach with corn gravy

Corn palak
Corn palak

Ingredients for Corn Palak:

  • 2 clusters Spinach
  • 1 bowl corn kernels
To MAke a paste:
  • 1 onion
  • 1 tomato
  • 2 green chilly
  • 1 inch ginger
  • 8 cloves garlic
  • 8 cashews
  • 1 tablespoon melon seeds
Other ingredients:
  • 2 teaspoon oil
  • 1/4 cup fresh cream ( I used homemade)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon chilly powder


  1. Remove the stalk of spinach leaves, coarsely cut, wash and blanch it. Once it is cool, make a paste of it.
  2. Soak cashew and melon seeds for sometime.
  3. Grind ingredients under “to make a paste”
  4. Thaw the frozen corn and boil with a little salt.
  5. Heat oil in a pan, add cumin and put the paste into it. Put a little turmeric powder to it. Saute for sometime. Add garam masala and the chilly powder.
  6. Once the raw smell is gone, add the spinach puree to it.
  7. Put salt and corn kernels to it.
  8. Let boil for sometime.
  9. Blend the cream well and mix it. Corn Palak is ready to serve.
  10. Serve hot with phulka, roti or naan.

Take a tip: If you are using fresh corn, cook them in the pressure cooker.

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Corn Palak

Corn Palak makes a good dish with any Indian flat bread. It is tasty and lip smacking good. 

Course accompaniment, kids favourite, lunch ideas, Main Course, sabzi
Cuisine north indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author jayashree


  • 2 clusters spinach
  • 1 cup corn kernels

To be made to a paste

  • 1 onion
  • 1 tomato
  • 1 inch ginger
  • 8 cloves garlic
  • 2 green chilly
  • 6 cashew
  • 1 tbsp melon seed

Other ingredients

  • 2 teaspoon oil
  • 1/4 cup cream
  • 1/4 tsp garam masala
  • 1/2 tsp chilly powder
  • 1/2 tsp cumin
  • salt


  1. Remove the stalk of the spinach leaves, wash and blanch them. When cool grind to a puree.

  2. Thaw the corn kernels. If using, fresh corn, boil them for sometime.

  3. Grind the ingredients under "To  be made to a paste"

  4. Heat oil in a pan , add cumin, as it splutters, put the paste to it. Saute for sometime until the raw smell goes. Add turmeric powder, garam masala, chilly powder and salt to it. Mix well and let the flavours imbibe.

  5. Put the corn kernels to it. Let boil for a minute. Add the cream to it, mix and serve with any indian flat bread. 

Recipe Notes

  • I have used frozen corn. If using fresh corn, cook them in the pressure cooker with a little salt.
  • Soak cashew and melon seeds in water for sometime, it eases grinding.

A few spinach recipes from my co-bloggers:

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Until next time, Happy Cooking !




  1. Love everything with Palak and the combination of spinach with corn sounds interesting , lovely recipe and loved the way you have maintained the vibrant green colour of palak.

  2. I too make corn palak often. But, have never used cashew and melon seed. Great way to increase the richness of the gravy with these. With some hot phulka and achar, it will be a wholesome and yummy meal

  3. I love spinach too and buy it every week. This spinach and corn curry sounds delicious. I think my family will love this — thanks for the recipe.

  4. I love Spinach.. As you said, it is so versatile and no doubt about the combination of corn and palak.. they both beautifully compliment each other. YUM! Thanks for linking my Spinach recipe too 🙂

  5. Corn palak looks very tempting to relish with some rotis easily and adding corn is definitely an interesting twist to usual palak gravy. Thanks for adding my link dear.

  6. corn palak is such a great taste palak curry must say. In winter’s we cook this often but now I replace cashew powder with oats powder. Do try, flavour wise no difference. I avoid cashew gravy.

  7. An all time fav at home and I love smearing these on crisp toasts and eating it for breakfast or evening snack. Palak is extremely filling and the corn is everyones fav, both when combined brings in flavour and health..

Appreciate all your comments.

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