Lehsuni Corn Palak is a creamy, delicious spinach curry with sweet corn kernels and garlic tadka. The curry is Gluten-free, Vegan Friendly( when made without ghee) and is a great quick, easy and healthy dinner option.
This creamy Palak Corn is lightly spiced and make this a great meal with chapatis or jeera rice and salad.
About the recipe
Lehsuni Corn Palak or Spinach Corn Curry in mild Indian spices is a popular curry made with spinach especially in winters when fresh spinach produce is abundantly available. It is a healthy meal option for your whole family and is a great to have with any Indian bread or even dinner rolls.
What is Lehsuni Corn Palak
Lehsuni implies with rich taste of garlic. Palak is Spinach. The curry is mildly spiced with garlic tempering/tadka hence, Lehsuni Palak Corn (with sweet corn kernels). Served at many restaurants as a main dish with breads like naan, tandoori roti and rice.
It is also known as Makai Palak, where Makkai is Corn in Hindi.
This Lehsuni Palak Corn is the Vegan variation of Palak Paneer curry. In Palak Paneer we do not add garlic tadka whereas Palak Corn has extra tempering of garlic in ghee and cumin seeds.
Reasons to make Corn Palak
- It is a healthy dish for any time meal. You can also pack it for lunchboxes or make it for parties and get togethers.
- You can make it for your whole family, as it is kids friendly too. Everyone will love this creamy rich palak curry.
- You can make it in just 15 mins if you have spinach puree ready.
- Goes so well with any type of flatbread or rice.
Ingredients to make Lehsuni Corn Palak
Spinach/Palak- Fresh or canned spinach. Or, you may also use prepared Spinach puree. Whenever I get big bunch of spinach and if I am not going to use it the same day then, I blanch and puree the greens and store it. And then use it in various recipes as and when required.
Sweet Corn Kernels- You can use fresh, canned or frozen. Thaw the frozen kernels and rinse in water. Also, rinse the canned kernels nicely before using in the recipe.
Coriander leaves- I like to add handful of coriander leaves in the recipe. Puree it with spinach leaves. It adds a more vibrant color to the gravy.
For Gravy Masala- Onion, tomato, ginger, garlic, green chillies, cashew nuts/cashew cream.
Spices- Cumin seeds, Coriander powder, Red chilli powder, Turmeric powder and Garam masala / Kitchen king masala, Kasuri Methi/Dry Fenugreek Leaves and Ghee/Oil. I love using kitchen king masala in this curry. It enhances the flavour of the curry. This masala is available at all the Indian store and online also. If Kitchen King masala is not available then you can use Garam Masala.
For Garlic tempering- This is optional but trust me this is the main flavour enhancer in this curry. For tempering/tadka- Ghee/Oil, Garlic, Cumin seeds, Dry Red Chilli, Kashmiri Red Chilli Powder/Paprika.
How to make Lehsuni Palak Corn
To make this creamy rich curry, we need to blanch spinach and puree it.
Check the detailed post on How to blanch and puree spinach
Also, check the video in the recipe card for the steps : How to blanch Spinach and Puree it for the recipe.
Puree tomato with green chilli and coriander leaves. Finely chop onion and make a coarse paste of ginger and garlic. You can use store bought ginger garlic paste.
- Next add onions and garlic and saute till light pink.
- Add tomato puree and cook till it starts getting thick. Add all the spice powders.
- Then add sweet corn kernels to the masala. Fry for 1-2 mins.
- Now add palak/spinach puree and salt mix nicely, add about 1/4 cup water.
- Finally add some crushed kasuri methi/dry fenugreek leaves(optional).
- Cook it for 2-3 mins.
- When ready to serve add make tempering of garlic and red chilli and add to the curry. Cover the curry with a lid after adding tadka to infuse the flavours.
- Garnish with cream(dairy/vegan, like cashew cream)
- Serve hot with your favourite bread /rice.
Storing leftovers and Shelf life
Leftover Palak corn can be refrigerated in airtight containers. Finish it within 2-3 days.
Serving Suggestions
Serve Creamy Corn Palak with rotis/chapatis, parathas or naan. Rice lovers can have it with jeera rice or mint peas pulao.
Healthy Curries with Spinach
Palak Paneer Fried Rice(Spinach and Paneer Fried Rice), Palak Paneer Paratha, Rajma aur Palak ki Tikki, Hara Bhara Kebab, Palak Kabuli Chane Ka Pulao(Spinach Pulao with Garbanzo beans), Spinach Tortillas, Restaurant Palak Paneer, One Pot Creamy Spinach Pasta, Kale and Spinach Saag with Paneer Koftas, Sarson Ka Saag, Spinach and Pomegranate Raita
Recipes with Sweet Corn that you will love
Corn Peanut Chaat, Creamy Sweet Corn Mushroom Soup, Corn Vada/Mokkajonna Garelu Recipe
FAQ's
Palak Corn is a very healthy meal option for your family. It has the goodness of spinach which is rich in iron and other antioxidants. Sweet corn are loaded with fibre, rich source of Vit. B and C and have vision protecting nutrients, along with minerals like potassium and sodium.
Blanching reduces the amount of oxalates in spinach(a kind of compound which hinders the absorption of calcium in body). So it is better to blanch spinach leaves before using in a recipe. But, I prefer blanching spinach and using in the recipe.
You can make Corn Palak curry without blanching also. You can fry onions and then cook chopped tomatoes, cashew nuts, ginger green chillies, till tomatoes are soft and then add chopped spinach. Cook till leaves wilt. Cool it and then grind smoothly.
You can freeze the curry in freezer friendly containers. Do not add tadka when freezing. Thaw the curry and then reheat in microwave or in pan on stovetop. Add tadka before serving. The texture of the curry may change after freezing. Add very little water(a bout 2 tbsp) while reheating.
do not refreeze the thawed or reheated curry.
Recipe Card
Lehsuni Corn Palak Curry
Ingredients
For Spinach Puree
- 500 g Spinach
For the Curry
- 1.5 cup Spinach Puree made after blanching the spianch
- ½ cup Sweet Corn Kernels
- 1 medium Onion
- 2 medium Tomatoes
- Handful of Fresh Coriander Leaves
- 4 Garlic Cloves
- Fresh Ginger(small piece)
- 1-2 Green Chillies
- 5-6 Soaked Cashew nuts
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½-1 tsp Red Chilli Powder
- ½-1 tsp Garam Masala/Kitchen King Masala
- 1 tsp Kasuri Methi/Dry Fenugreek Leaves
- 1-2 tbsp Ghee/Oil
- Salt as per taste
For Garlic Tadka
- 2-3 Garlic Cloves
- ½ tsp Cumin Seeds
- 1 Dry Red Chilli
- 1 tbsp Ghee/Oil or as required
Garnish
- 1 tbsp Cream dairy/vegan
Instructions
Blanch Spinach and puree it
- Clean spinach nicely, wash it 3-4 times or till it is dirt free.500 g Spinach
- Boil enough water in a pot/big pan.
- Add spinach leaves in boiling water.
- Leave it for a minute, then transfer immediately to a pan/pot with cold water.
- Leave it there for 1-2 mins. then drain the water, squeeze extra water and puree spinach.
Make curry
- Chop the garlic and onion finely.1 medium Onion, 4 Garlic Cloves
- Puree tomatoes with coriander leaves, ginger, green chillies and cashews.2 medium Tomatoes, Handful of Fresh Coriander Leaves, Fresh Ginger(small piece), 1-2 Green Chillies, 5-6 Soaked Cashew nuts
- Heat oil in a pan, add cumin seeds. When seeds crackle add chopped onion and then after few seconds add chopped/minced garlic.1 tsp Cumin Seeds, 1-2 tbsp Ghee/Oil, 1 medium Onion
- When the onion start turning light brown and the raw smell of garlic goes away, add pureed tomatoes.
- Cook the puree till it starts getting thick.
- Add powdered spices and cook till it leaves oil.1 tsp Coriander Powder, ¼ tsp Turmeric Powder, ½-1 tsp Red Chilli Powder, ½-1 tsp Garam Masala/Kitchen King Masala
- Now add sweet corn kernels and fry in masala for 1-2 mins.½ cup Sweet Corn Kernels
- Then add spinach puree and salt. Add about ¼ cup water of required.1.5 cup Spinach Puree, Salt as per taste
- Cook the curry for 2-3 mins. Finally add kasuri methi and mix.1 tsp Kasuri Methi/Dry Fenugreek Leaves
Make Tempering/Tadka
- Heat ghee or oil in a tadka/small pan.1 tbsp Ghee/Oil
- Add cumin seeds and red chilli and then add garlic.½ tsp Cumin Seeds, 1 Dry Red Chilli, 2-3 Garlic Cloves
- When garlic starts turning light brown add red chilli powder.
- Transfer the tadka to the curry and cover the bowl with some lid. Let the flavours infuse.
- Top with cream (dairy or vegan like cashew cream).1 tbsp Cream
Video
Notes
Do try this Lehsuni Corn Palak curry for your family and loved ones. It is a delightful creamy curry with rustic flavours.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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Swati
Swati
Thanks Sujataji, pls do try and share your feedback.
Sujata Roy
Great recipe Swaty. I will definitely try it soon.