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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.