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5 from 1 vote

Palak Corn Curry / Makai Palak

Palak corn curry -A healthy and delicious curry made with spinach and corn

Prep Time15 mins
Cook Time15 mins
Course: Dinner Recipes, Main Course
Cuisine: Punjabi Cuisine
Keyword: corn, makai palak, no onion garlic, palak, palak corn, spinach
Servings: 4 person
Author: Anjana Chaturvedi


  • 2 bunch Spinach leaves/ palak patta 500 gm
  • 2 cup Corn Kernels / Makai Dana boiled
  • 3 Tomatoes / Tamatar
  • 4 Green chilies/Hari Mirch
  • 1 tsp Ginger / Adrak
  • 2 tsp Lemon Juice / Nimbu Ka Ras
  • to taste Salt / Namak
  • pinch Sugar / Chini
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1/3 tsp Garam Masala Powder
  • 1 tsp Dried Fenugreek / Kasoori Methi
  • 2 tbsp Fresh cream optional

tempering/ tadka

  • 2.5 tbsp Cooking oil
  • 1 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 3 Green cardamom
  • 2 Cloves / Lavang
  • 1/2 inch Cinnamon /daalchini
  • 2 Bay Leaves / Tej Patta


  • Trim the hard and thick stems of spinach and wash it well.
  • Heat enough water in a pan and add 1/3 tsp of sugar in it.
  • When water start boiling add the spinach leaves and cook for around 30 seconds .
  • Now remove the leaves from the pan and immedietely add in a bowl of ice cold water(to retain the bright green colour)
  • Grind the spinach leaves and make a smooth puree.
  • Grind together tomato,green chilies and ginger and make a paste.
  • Heat oil and butter in a pan and add cumin seeds,cardamom,cloves,cinnamon and bay leaves.
  • When cumin become golden then add the tomato puree and turmeric powder.
  • Saute till tomato puree start leaving the oil.
  • Now add spinach puree,crushed kasoori methi and boiled corn and simmer for 2 minutes.
  • Then add salt,sugar,garam masala and fresh cream and simmer for a minute.
  • Add lemon juice and serve hot.
  • Serving suggestions-serve with jeera rice,chapati or pooris.


1-Can replace fresh cream with 1/2 cup of fresh milk
2-Can use 1/2 cup of fresh fenugreek leaves instead of kasoori methi.