Palak Corn is a semi-dried dish of spinach (or palak) and corn made with onion- tomato masala. This is a mild and lightly spiced recipe that doesn't require many ingredients. It is made by combining spinach puree with boiled corns in an onion-tomato masala or bhuna masala.
This Palak Corn Recipe is made from spinach and corn, making the bland taste of spinach and sweet taste of corns very appetizing. It tastes best when accompanied with Makki ki Roti (Indian Corn Tortillas).
As we know, spinach is loaded with nutrients, and hence it's very healthy. And spinach, when combined with sweet corn, makes this dish healthy and delicious. This recipe is also amazing in flavor; even my little one loves it. If you want something easy, this is a recipe for you, as it takes less than 30 minutes to make this Indian curry.
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This has a creamy flavor even if you don't add cream or cashews to it. I don't add them to my Palak Corns, and the dish still tastes amazing. This is sometimes my go-to lunch when I want something different or don't have much time to cook. This always tastes good.
The post contains Helpful Tips & Tricks to make the most aromatic Palak Corns. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card.
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WHAT IS PALAK CORN?
Palak Corn is a semi-dried curry made by adding corns to the spinach puree along with onion, tomatoes, and ginger-garlic paste.
This delicious Punjabi Palak Corn Recipe is usually served during the months of November to February when it's cold.
♨️HOW TO MAKE PALAK CORN
Check the recipe card below for the full recipe, but you can refer here for step-by-step photo instructions.
STEP 1: Add oil to the Instant Pot and press saute. Add chopped onion and fry for 2-3 minutes. When onions start to change the color, then add tomatoes. Cook the tomatoes for 3-5 minutes or until they turn mushy. Then add ginger-garlic paste and saute for 1 more minute.
STEP 2: Then add the spices (garam masala powder, red chili powder, coriander powder, and salt).
STEP 3: Add spinach leaves in the Instant Pot along with ¼ cup of water and close the lid. Pressure cook for 3 minutes with the vent in the sealing position. NPR for 5 minutes and then Quick Release.
STEP 4: When the pressure is released, then open the lid. Using an immersion blender or any other blender, coarsely grind the spinach and keep it aside. Or you can use a masher to mash the spinach coarsely.
STEP 5: Lastly, adjust the flavors and add the corn to the pan. You can add sweet corn kernels or boiled corn kernels. Once boiled, add boiled corn in ice-cold water to stop the cooking process. Cook for 2-3 minutes and serve.
STEP 6: Make the garlic tempering for the extra flavor. Add ghee to the pan and add minced garlic. Fry until they start to change color and add Kashmiri red chili powder. Fry for 1 minute and add this tempering over the palak corn recipe.
This corn curry can be served as a Main Course or a side with Indian flatbread or rice.
Hint: To make this spinach curry extra flavorful, always add a tablespoon of ghee (clarified butter) just before serving. Palak corns taste best when served with ghee.
MORE SPINACH RECIPES YOU CAN TRY:
- Palak Aloo
- Palak Paneer
- Saag
- Saag Paneer
- Daal Palak
- Chole Palak
Palak corn goes best with Indian bread. You can even use the leftover to make a parantha. Anyway, you eat this delicious spinach masala; it always tastes good.
🧾INGREDIENTS
- PALAK/SPINACH: I have used baby spinach for making the recipe. But you can also use long-leaf spinach leaves or frozen ones. We will pressure cook the spinach leaves, so no need to thaw them first.
- CORNS: Sweet corn works best in the recipe, but white corn kernels will work if you don't have the sweet ones.corn palak recipe.
- GINGER-GARLIC PASTE: It's best to use 1 tablespoon of Ginger-Garlic Paste. It not only adds flavor but also makes the dish easier to digest. Also adding minced garlic adds a nice flavor to the corn palak recipe.
- ONION-TOMATO MASALA: You can use the frozen onion- tomato masala or make the fresh one. I always make fresh masala as it takes only 5 minutes.
- SPICES: No Indian recipe is complete without spices. I have used garam masala powder, coriander powder, cumin powder or cumin seeds, red chili powder, and mango powder.
- GHEE/OIL: Ghee makes this recipe extra delicious. In fact, Ghee goes great with any spinach leaves. To make Vegan Palak Corn, you can add oil.
See the recipe card for quantities.
💭TOP TIP
- You can either boil the spinach first and add the spinach puree in the onion-tomato masala. Or you can make onion-tomato masala first and boil & puree the spinach with the masala.
- Add generous amount of ginger & garlic in the curry.
- Add a tablespoon of Ghee/ Clarified Butter before serving.
- You can boil the corns first and add to the curry. or you can boil corns with the spinach.
🧂SUBSTITUTIONS
- VEGAN: This is a vegetarian recipe but you easily make it vegan. For more flavorful spinach curry, I usually add Ghee. But to make palak corn , Vegan you can skip Ghee an dadd some Vegan Butter.
- HIGH-PROTEIN: You can make the curry high in protein, you cna add Paneer or Tofu to the curry. Or you can also try my Palak Paneer recipe.
- CREAMY: This curry tastes great even without adding any cream or yogurt. But if you prefer you add cream or yogurt or almond flour to the palak corn curry.
📖VARIATIONS
You can change the recipe as per your taste and preference.
- SPICY: you can make it spicy by adding more red chili powder or Kasmiri red chili powder.
- DELUXE: You can Ghee (Clarified Butter) to make it rich in flavor.
- PANEER: You can also add crumbled paneer to amke the curry creamier.
🍳EQUIPMENT
This is an easy spinach recipe that you can make in your Instant Pot in under 30 minutes. The equipment that you will need to make this delicious curry:
- INSTANT POT: All you need is Instant Pot to make this semi-dried palak corn recipe.
- BLENDER: You can use a blneder like Vitamix to blend the spinach coarsely. Or you can also use Immerison Blender to blend the ingredients right in the instant pot.
- MASHER: I like to use masher to coarsely blend the spianch. Corse spinach is added to the recipe of palak corns.
⭐FREQUENTLY ASKED QUESTIONS
You can store Palak Corn in the refrigerator or in the freezer. For example, you can store leftover corn curry in the fridge for 3-5 days. And in the freezer in a freezer-safe container for 1-2 months.
Palak Corn curry is basically a vegetarian dish. You can easily make it Vegan too. I have added ghee in the dish, and ghee (Clarified Butter) goes so good with any spinach dishes like Palak Corns, Palak Paneer, Saag, etc. Whenever my Mom made any Spinach dishes, she always used to add 1-2 tablespoon of extra ghee in it. Adding ghee to the spinach dishes elevates the flavor and, in turn, makes the dishes more flavorful.
But to make the dish vegan, you can skip ghee in it. Just add Olive Oil. You can also add tempering prepared with olive oil at the end in this Palak Corn Recipe.
Follow the instructions as mentioned; instead of adding corns, add potatoes. Before adding potatoes to the curry, you can also fry them, providing a better flavor to the curry.
Palak curry is made by adding only spinach leaves along with onion-tomato masala. While Saag is made with the combination of 2-3 different greens (spinach, mustard green, and collard green) in onion-tomato masala.
When I have leftover palak corns, I use them to make palak corn parantha. Add the curry with wheat flour and make dough from it. Then I knead parantha (Indian tortilla) from the dough.
Or sometimes, I also make spinach corn pulao. Add the curry with the rice and serve with yogurt. Both the recipes taste so good.
🥗SIMILAR RECIPES
- PALAK PANEER
- GOCHUJANG CORN RIBS
- STREET-STYLE MEXICAN CORNS
- INDIAN CORN ON THE COB
- VEGETABLE KORMA
- ENCHILADA RICE
- SWEET POTATO NACHOS
- ALOO GOBHI
- JACKFRUIT MASALA
- VEGAN BURRITO BOWL
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📖 RECIPE CARD
Instant Pot Palak Corn
Equipment
Ingredients
- 1 bag Spinach/ Palak fresh/ frozen
- 1 cup Corns
- ¼ cup Water
- ½ Onion chopped
- 1 medium Tomatoes chopped
- 1 tablespoon Ginger-Garlic paste
- Salt
- 3 tablespoon Olive oil
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Seeds
- Red Chilli Powder (as per taste)
Tempering:
- 1 tablespoon Ghee/ Clarified butter (optional)
- 2 cloves Garlic chopped
- ½ teaspoon Kashmiri red Chili Powder
- ½ teaspoon Cumin Seeds
Instructions
How to make Palak Corn on Stove-Top:
- Add ¼ cup of water with spinach. Pressure cook in an Instant Pot for 3 minutes. Or in a stove-top pressure cooker for 3 whistles at medium-high heat. Or boil in a hot water for 10 minutes.
- Coarsely grind Spinach using an Immersion Blender. Meanwhile, cover corns with water in a bowl and microwave for 3 minutes.
- In a skillet, add oil and when the oil is hot, add cumin seeds. Add onion and fry for 2-3 minutes. When the onion starts to change color, add tomatoes.
- Let them cook for 3-5 minutes until they turn mushy. Add ginger-garlic paste and saute for 1-2 minutes. Add all the spices and cook for another 1 minute.
- Add ground spinach and microwave corns in the skillet. Stir and cook for 5-7 minutes until everything is combined well and you get desired consistency.
- Tempering: Add oil/ghee to the skillet. Then add cumin seeds. once they splutter, then add sliced garlic. When the garlic starts to change color, add Kashmiri red chili powder and fry for 1 minute.
- Add this prepared tempering over the palak corns and serve with Indian flatbread or rice.
How to make Palak Corn on Instant Pot:
- Press Saute in an Instant Pot and add oil in the pot. When the oil is hot, add cumin seeds and onion. Once the onions start getting brown, add tomatoes and let them cook for 5 mins and stir in between so they don't stick at the bottom of the pot.
- Once tomatoes are mushy, add Ginger-Garlic paste and let it cook for 1-2 mins. Then add all the spices including garam masala, coriander powder, red chili powder to the pot and cook for another 1 minute.
- Add Spinach in the Instant Pot with ¼ cup of water & salt. With the vent in the sealing position, pressure cook for 3 minutes. NPR (No Pressure Release) for 5 minutes and then Quick Release.
- When the pressure is released and the valve goes down, open the lid. Then, using a handmasher, mash spinach coarsely. You can also use an Immersion Blender to blend the spinach.
- Add corns in the pot. Press Saute and cook until you get desired consistency (you can add more water to make it into curry).
- Tempering: Add oil/ghee to the skillet. Then add cumin seeds. once they splutter, then add sliced garlic. When the garlic starts to change color, add Kashmiri red chili powder and fry for 1 minute.
- Add this prepared tempering over the palak corns and serve with Indian flatbread or rice.
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