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–+ servings
Palak corns recipe served with ghee

Instant Pot Palak Corn

Gari
Palak Corn (Spinach & Corn) is made with the combination of sweet corns and spinach in lightly spiced semi-dried gravy.
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 2 people
Calories 60 kcal

Equipment

Instant Pot
Immersion Blender
Kadai
Hand Masher

Ingredients
  

Tempering:

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.

Video

Notes

You can also make Aaloo Palak using the same recipe. Just add fried & boiled potato pieces instead of corns.
You can also add some tempering of cumin seeds & garlic to get more flavor to the recipe.
This is usually served dry but you can add more water to make it into a curry.
VEGAN: To make Vegan Palak Corn, don't add any Ghee. Instead, use any vegan oil of your choice.
You can make this recipe with Kale or Collard Greens too.
Hope you'll enjoy Palak Corns as much as I do. Eat with Indian bread or as a side-dish.
If you liked the recipe, Please RATE this recipe or leave a FEEDBACK!
Nutrition Facts
Instant Pot Palak Corn
Serving Size
 
7 Servings
Amount per Serving
Calories
 
60
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Sodium
 
199
mg
9
%
Potassium
 
356
mg
10
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
2559
IU
51
%
Vitamin C
 
22
mg
27
%
Calcium
 
49
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Pot Palak Corns
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