Palak Corn Masala 2026 🌽 Creamy & Healthy Indian Vegetarian Recipe 🥬
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Want a nutritious, vibrant, and super creamy curry that’s packed with iron from spinach and sweetness from corn? This Palak Corn Masala (Spinach Corn Curry) is a perfect healthy Indian vegetarian dish – creamy without being too heavy, mildly spiced, and ready in about 35-40 minutes. Serves 4 as a main with roti, naan, paratha, or jeera rice. It’s restaurant-style with that fresh green color and pops of sweet corn kernels!
Great for Punjab winters – comforting, wholesome, and loved by kids too.
Here are some delicious visuals of Palak Corn Masala – creamy green gravy with juicy corn kernels shining through!
Ingredients – For Palak Corn Masala
| Ingredient | Quantity | Notes |
|---|---|---|
| Spinach (Palak) | 500g (2 big bunches) | Fresh leaves only, washed well |
| Sweet Corn Kernels | 1½-2 cups | Fresh, frozen, or canned (boiled) |
| Onions | 1 medium, finely chopped | Optional for base; skip for lighter version |
| Tomatoes | 2 medium, pureed | Ripe for tang |
| Ginger-Garlic Paste | 1 tbsp | Or 1 tsp each grated |
| Green Chillies | 2-3 | Adjust spice |
| Cashew Nuts (soaked) or Cream | 10-12 cashews or ¼ cup cream | For creaminess |
| Fresh Cream or Malai | 2-3 tbsp | Optional but recommended for restaurant feel |
| Oil or Ghee | 3 tbsp | Ghee for richer taste |
| Cumin Seeds | 1 tsp | |
| Bay Leaf | 1 | |
| Turmeric Powder | ½ tsp | |
| Red Chilli Powder | 1 tsp | Kashmiri for color |
| Coriander Powder | 1½ tsp | |
| Garam Masala | ¾ tsp | |
| Kasuri Methi (crushed) | 1 tsp | |
| Salt | To taste | |
| Water | ½-1 cup | For gravy consistency |
| Fresh Coriander | 2 tbsp chopped | Garnish |
Pro Tip: Blanch spinach for 2 mins in boiling water then ice bath – keeps the bright green color!
Close-up of the creamy texture – vibrant green with sweet corn pops!
Step-by-Step Recipe
Step 1: Prep Spinach Puree
Boil water in a pan, add cleaned spinach leaves + ½ tsp salt. Blanch for 2-3 minutes until wilted. Immediately transfer to ice-cold water (stops cooking, retains color). Drain, squeeze lightly, and blend to smooth puree. Set aside.
Step 2: Boil Corn
If using fresh/frozen corn, boil in water for 5-7 mins until tender. Drain and keep aside. (Canned – just drain and rinse.)
Step 3: Make the Masala Base
Heat 3 tbsp oil/ghee in a kadhai. Add cumin seeds + bay leaf; let crackle. Add chopped onion (if using) and fry until golden (4-5 mins). Add ginger-garlic paste + green chillies; sauté 1 min.
Step 4: Add Spices & Tomatoes
Add tomato puree, turmeric, red chilli powder, coriander powder, salt. Cook on medium until oil separates (6-8 mins). Add soaked cashew paste (blend cashews with little water); cook 2-3 mins.
Step 5: Combine & Creamy Finish
Add spinach puree and boiled corn kernels. Mix well. Add ½-1 cup water for desired consistency. Simmer on low for 5-7 mins. Stir in fresh cream, garam masala, and crushed kasuri methi. Simmer 2 more mins. Turn off heat, garnish with coriander.
Serve hot – the green color pops beautifully with yellow corn!
Approximate Nutrition (Per Serving)
- Calories: ~180-220 kcal
- Protein: 6-8g
- Carbs: 20g (mostly from corn)
- Fat: 10g (healthy if using less ghee)
- Iron & Vitamin A rich from palak
- Fibre: 5g+
Super healthy, low-calorie option compared to paneer curries!
Pro Tips for 2026 Restaurant-Style Taste
- Bright green color: Always blanch + ice bath spinach.
- Creamier: Use more cashew paste or malai.
- Smoky touch: Dhungar with hot coal + ghee for 2 mins.
- No onion version: Skip onion for lighter, satvik style.
- Storage: Fridge 2 days; reheat gently with splash of water/cream.
- Kid-friendly: Reduce chillies, add extra cream.
Quick Q&A
Q: Can I make it without cream?
A: Yes – cashew paste alone makes it creamy and healthy.
Q: Frozen spinach?
A: Thaw, squeeze water, and blend – works well but fresh gives better color.
Q: Pressure cooker method?
A: Make masala in cooker, add spinach puree + corn, 1 whistle on low, then simmer open.
Q: Add paneer or tofu?
A: Yes – stir in cubed paneer/tofu at the end for Palak Corn Paneer twist.
Q: Best with what?
A: Butter naan, garlic naan, roti, or simple steamed rice.
King, this Palak Corn Masala is nutritious, colorful, and tastes amazing – perfect for your Ludhiana winters! Try it this week and share how the creamy texture turned out 😋
Disclaimer: For educational purposes only. Adjust spices to taste. Cook safely and check for allergies.
Happy Cooking! 🌽🥬🍲
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