Palak Corn Curry Recipe – Creamy Spinach & Sweet Corn Curry

Palak Corn Curry (also known as Spinach Corn Curry or Makki Palak Curry) is a delicious, healthy, and vibrant North Indian curry made with fresh spinach leaves (palak) and sweet corn kernels cooked in a mildly spiced, creamy gravy. This dish is rich in nutrients, packed with flavor, and loved by both kids and adults.

The combination of green spinach puree and the sweet crunch of corn creates a unique taste balance — slightly sweet, mildly spicy, and beautifully creamy. It’s often served with roti, naan, paratha, or steamed rice and is a staple in Indian households as well as in restaurant menus.

In this post, you will learn how to make Palak Corn Curry step by step with clear instructions, ingredient measurements, cooking tips, and presentation ideas.

Ingredients for Palak Corn Curry

Main Ingredients

• 3 cups spinach leaves (palak), washed and chopped

• 1 cup sweet corn kernels (fresh, frozen, or boiled)

• 2 tbsp oil or ghee (clarified butter)

• 1 tbsp butter (optional, for extra richness)

• 1 large onion, finely chopped

• 2 medium tomatoes, chopped or pureed

• 1–2 green chilies, chopped

• 1 tbsp ginger-garlic paste

• ¼ cup fresh cream (malai) or 2 tbsp cashew paste for creaminess

Spices & Seasonings

• ½ tsp cumin seeds

• ¼ tsp asafoetida (hing, optional)

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• ½ tsp garam masala powder

• ½ tsp roasted cumin powder

• ½ tsp kasuri methi (dried fenugreek leaves, crushed)

• Salt to taste

For Boiling Spinach

• 4 cups water

• ½ tsp salt

• Ice water for blanching

Optional Add-ons

• 1 tbsp grated cheese (for cheesy Palak Corn Curry)

• ½ tsp black pepper powder for extra flavor

Step-by-Step Process

Step 1: Blanch and Puree the Spinach

1. Boil water in a large pan with ½ tsp salt.

2. Add washed spinach leaves and boil for 2–3 minutes until wilted.

3. Immediately transfer to ice water to preserve the bright green color.

4. Drain and blend into a smooth spinach puree. Set aside.

Step 2: Boil the Corn

1. If using fresh or frozen corn, boil with a pinch of salt for 5–7 minutes until soft.

2. Drain and keep aside.

Step 3: Prepare the Masala Base

1. Heat oil (and butter, if using) in a deep pan.

2. Add cumin seeds and let them splutter.

3. Add asafoetida (hing) and chopped onions; sauté until golden brown.

4. Add ginger-garlic paste and sauté for 1 minute until aromatic.

5. Add chopped green chilies and stir.

Step 4: Cook the Tomato Masala

1. Add chopped or pureed tomatoes to the pan.

2. Cook until the oil separates from the masala.

3. Add turmeric powder, red chili powder, coriander powder, and salt.

4. Mix well and cook for 2–3 minutes.

Step 5: Add Spinach Puree and Corn

1. Lower the heat and add spinach puree to the pan.

2. Stir gently and cook for 2–3 minutes.

3. Add boiled corn kernels and mix well.

Step 6: Adjust Flavor & Consistency

1. Add ¼–½ cup water or milk to adjust the consistency.

2. Add roasted cumin powder, garam masala, kasuri methi, and cream or cashew paste.

3. Simmer for 5–7 minutes on low heat until flavors blend.

Step 7: Garnish & Serve

1. Garnish with cream swirls or grated cheese.

2. Serve hot with roti, naan, paratha, jeera rice, or steamed rice.

Cooking Tips for the Perfect Palak Corn Curry

• Always blanch spinach before making puree to retain its bright green color.

• Adding cream or cashew paste gives the curry a restaurant-style richness.

• For a vegan version, use coconut cream or almond paste instead of dairy cream.

• Adjust spice levels according to taste; you can also add green chilies for extra heat.

Nutrition Facts (Approx. per Serving)

(Values may vary depending on portion size and exact ingredients used.)

Interesting Facts about Palak Corn Curry

1. Healthy Fusion Dish – Combines leafy greens with sweet corn, offering a mix of iron, fiber, and antioxidants.

2. Kid-Friendly – The natural sweetness of corn balances spinach’s earthy taste, making it appealing to children.

3. Restaurant Favorite – Popular in North Indian thalis and buffet spreads.

4. Versatile Pairing – Goes well with Indian breads and rice-based dishes alike.

5. Global Variation – Similar combinations are found in Mediterranean and Western cuisines with spinach and corn soups or casseroles.

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