Palak Corn (No Onion No Garlic) / Spinach and Corn Curry

Palak Corn No Onion No Garlic is full of earthy flavors and wholesome. Making this dish is quick and straightforward, and the recipe comes together easily. It makes a perfect cozy homemade dinner as a comfort meal for the family. This curry is made with few ingredients, but it is delicious and very pleasing.

Palak Corn (No Onion No Garlic) / Spinach and Corn Curry:

Palak Corn is my next favorite to Palak Paneer, or actually, both are my equally favorite. While Palak Paneer is rich, creamy, and restaurant-like, Palak Corn is simple, homely, light, but equally delicious as Palak Paneer.

While spinach provides its earthy taste, corn adds a balanced sweetness to the curry. I always love the combination of spinach curry with yogurt. And in Palak Corn, yogurt adds a mild tanginess and enhances the flavors of the curry.

Easy Palak Corn with Few Ingredients:

There are a few ingredients required to make Palak Corn. We are not making any gravy for this curry. And so it is an easy recipe and comes together quickly. 

I have used basic spices which could easily be available in our pantry. However, one can adjust the spices as per the family’s preferences.

1. Palak (Spinach): To make any Palak curry, always use fresh and tender spinach leaves. Do not use wilted, hard, or very dark leaves; it may make the curry bitter and unpleasant. I always discard the stems, but if they are very tender and delicate, use them if you prefer.
2. Tomatoes: I have used chopped tomatoes in the recipe and cooked them until they are soft and mushy. So choose the ripe and fresh tomatoes, which are not too sour.
3. Green Chili: I wouldn’t say I like to use red chili powder in this dish. So I always use green chilis for spiciness in the Palak curries. 2Tsp green chili paste makes the dish moderately spicy. So add less or more according to your taste. 
4. Ginger: Ginger is an essential ingredient for this recipe. It enhances the flavor of spinach and gives a vibrant taste to the dish. If you don’t like the ginger flavor, add a little less than mentioned in the recipe, but I will recommend not to skip it.
5. Garam Masala: I have used this homemade Punjabi Garam Masala in this recipe, and it is moderately spicy. So 1 teaspoon of it doesn’t make the dish too spicy. But you can add it less or more as per your preference; however, avoid adding too much Garam Masala.
6. Amchur Powder: Amchur is a dried mango powder. It goes well in this spinach curry. But if you don’t have it, you can skip it. And instead, squeeze some lime juice into the curry before serving.

Blanching of Spinach is Important:

• Blanching is the perfect technique to cook spinach. Do not pressure cook the spinach or do not boil it for a more extended period of time.
• Cooking the spinach for longer will result in the loss of nutrients and color. So in blanching, we add spinach leaves into boiling water and blanch it for 45 seconds to a minute only.
• Then immediately remove it from the boiling water and place it into a bowl of ice cubes or ice water. Putting it into ice-cold water will retain the color of spinach and will also prevent further cooking.
• So blanching of spinach to make this dish is very essential, and make sure not to overcook the spinach.

Serving Suggestions:

• We love to have this curry with either Paratha or Rice.
• The other best way is to have it with Roti or Naan.
• Palak Corn goes well with the vegetable Pulao or Biryani as well.

Spinach and Corn Curry is:

• Healthy, Wholesome, and Delicious
• Makes a Cozy and Comfort Meal
• Full of Earthy Flavors
• Great Combo of Spinach and Corn

How To Make Palak Corn with Step by Step Instructions and Pictures:

For The Spinach Puree:

• Remove the stems from the spinach. If the stems are very tender, and if you prefer, you can keep them.
• I always discard the stems and use only spinach leaves.
• Rinse the spinach thoroughly with running water, and make sure to remove any dirt or sand from the leaves.

• Bring 4 cups of water to boil in a large pot. Once the water starts boiling, add spinach leaves and cook for a minute. Then turn off the heat.

• Take ice cubes (or cold water with some ice cubes) in a medium bowl. Remove spinach from the pot and place it immediately in the bowl of ice.
• Placing the spinach into an ice bowl will retain the color and will stop further cooking of spinach.

For The Palak Corn:

• Heat oil in a pan. Add ginger paste, green chili paste, and asafoetida. Saute for few seconds.

• Add chopped tomatoes and mix well. Cook the tomatoes until they are soft, pulpy, and mushy.

• Add turmeric powder, and Amchur powder. Mix well.

• Add spinach puree, mix and cook for 2-3 minutes.

• Now add boiled corn, mix and cook for a minute.

• Following this, add salt, Garam Masala powder, Kasoori Methi, and plain yogurt.

• Mix well until everything is well combined, cook for a minute, and turn off the heat.

• Serve hot Palak Corn or Spinach and Corn Curry with Roti, Naan, or Rice.

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

More Spinach Recipes:

You May Also Like:

• Palak Paneer Paratha
• Sweet Corn Masala Curry
• Sweet Corn Soup (No Onion No Garlic) / Easy Sweet Corn Soup Recipe

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