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palak corn sabzi recipe | Punjabi palak corn | spinach corn curry |

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User Tarla Dalal  •  17 April, 2023
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Table of Content

About Palak Corn Sabzi Down arrow
Ingredients Down arrow
Methods Down arrow
Like palak corn sabzi Down arrow
What is palak corn sabzi made of ? Down arrow
Making spinach puree Down arrow
Blanching spinach Down arrow
Boiling sweet corn Down arrow
Making palak corn sabzi Down arrow
Pro tips for palak corn sabzi Down arrow
Health benefits of Palak Corn Sabzi Down arrow
Nutrient values Down arrow

palak corn sabzi recipe | Punjabi palak corn | quick spinach corn curry | with 30 amazing images.

Palak Corn Sabzi, also known as Punjabi Palak Corn or Quick Spinach Corn Curry, is a creamy, flavourful dish that combines the earthiness of spinach with the natural sweetness of corn. This recipe uses both spinach puree and blanched spinach, giving the sabzi a vibrant green colour and a rich texture. The sweetness of boiled sweet corn kernels balances perfectly with the mild spices, making it a family-friendly dish enjoyed by kids and adults alike.

 

The recipe begins by heating ghee in a non-stick kadhai and adding cumin seeds (jeera) until they crackle. This releases a warm, nutty aroma that forms the base of the curry. You then add garlic, green chillies, and grated ginger, sautéing them just enough to release flavour without overpowering the dish. This quick tadka infuses the curry with authentic Punjabi taste and prepares it for the creamy spinach mixture.

 

Next, the dish comes together by adding spinach purée, chopped spinach, and boiled corn, followed by salt and a splash of water. The addition of fresh cream, garam masala, and chilli powder gives the curry a luxurious finish. Cooked for only 2 to 3 minutes, this method ensures the nutrients in the spinach remain intact while achieving a smooth, mellow flavour. The result is a creamy, comforting curry ready in minutes.

 

One of the reasons Palak Corn Sabzi is considered a quick recipe is its minimal preparation. Spinach cooks extremely fast, especially when puréed, and corn just needs to be pre-boiled. The entire cooking process—from tempering to simmering—takes under 10 minutes, making it ideal for busy weeknights. With simple ingredients and straightforward steps, it requires no elaborate chopping or lengthy simmering.

 

In terms of health, Palak Corn Sabzi is a very nutritious dish. Spinach (palak) provides iron, calcium, fibre, vitamins A and C, while sweet corn adds antioxidants, carbohydrates, and natural sweetness without the need for extra sugar. The dish also contains garlic, ginger, and green chillies, which support digestion and immunity. Since the sabzi is lightly cooked, many nutrients are retained, making it a wholesome addition to everyday meals.

 

Although the recipe includes fresh cream, you can easily reduce or replace it with milk or curd to make the sabzi lighter while still maintaining creaminess. Overall, Punjabi Palak Corn is a delicious, balanced, and satisfying curry that fits well into a healthy diet. It pairs beautifully with roti, phulka, paratha, or even jeera rice, making it a versatile and nourishing option for any meal.

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Soaking Time

0

Preparation Time

15 Mins

Cooking Time

4 Mins

Baking Time

0 Mins

Baking Temperature

0

Sprouting Time

0

Total Time

19 Mins

Makes

4 servings

Ingredients

Method

For palak corn sabzi
 

  1. To make palak corn sabzi, heat the ghee in a non-stick kadhai and add the cumin seeds.
  2. When the seeds crackle, add the garlic, green chillies and ginger and sauté on a medium flame for 1 minute.
  3. Add the spinach purée, spinach, corn, salt, 1/2 cup of water, fresh cream, garam masala and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Serve palak corn sabzi hot.

palak corn sabzi recipe | Punjabi palak corn | spinach corn curry | Video by Tarla Dalal

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Palak Corn Sabzi recipe with step by step photos

like palak corn sabzi

 

    1. like palak corn sabzi recipe | Punjabi palak corn | spinach corn curry | then see collection of Punjabi sabzis and some recipes we love.
      • paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi| bell pepper paneer sabzi |
what is palak corn sabzi made of ?

 

    1. what is palak corn sabzi made of ? See below image of list of ingredients for palak corn sabzi.

      Step 2 – <p><strong>what is palak corn sabzi made of ? </strong><i><u>See below image of list of ingredients …
making spinach puree

 

    1. See detailed step by step on how to make spinach puree.  
      Step 3 – See detailed step by step on <a href="https://www.tarladalal.com/how-to-make-spinach-puree-and-blanched-spinach-22489r">how to make spinach puree</a>. &nbsp;
blanching spinach

 

    1. To make palak corn sabzi recipe | Punjabi palak corn | spinach corn curry | take fresh spinach and remove the hard stems of the leaves.
      Step 4 – To make&nbsp;<strong>palak corn sabzi recipe | Punjabi palak corn | spinach corn curry</strong> | take …
    2. Place the leaves in a colander and wash them thoroughly under running water to get rid of all the dirt.
      Step 5 – Place the leaves in a colander and wash them thoroughly under running water to get …
    3. Chop the spinach roughly.
      Step 6 – Chop the spinach roughly.
    4. Boil enough water in a deep non-stick pan.
      Step 7 – Boil enough water in a deep non-stick pan.
    5. Once the water is hot, add the spinach to it.
      Step 8 – Once the water is hot, add the spinach to it.
    6. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its color.
      Step 9 – Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, …
    7. Drain the spinach using a strainer.
      Step 10 – Drain the spinach using a strainer.
    8. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. we need only 1/2 cup of blanched spinach. 
      Step 11 – Run the strainer below cold water to refresh the spinach. This stops the cooking process …
boiling sweet corn

 

    1. Take 1 cup of sweet corn kernels.  

      Step 12 – <html><head><meta charset="UTF-8"></head><body><p>Take 1&nbsp;cup of sweet corn kernels.&nbsp;&nbsp;</p></body></html>

    2. Bring enough water to boil in a pan. 

      Step 13 – <html><head><meta charset="UTF-8"></head><body><p>Bring enough water to boil in a pan.&nbsp;</p></body></html>

    3. Add the sweet corn kernels. 

      Step 14 – <html><head><meta charset="UTF-8"></head><body><p>Add the sweet corn kernels.&nbsp;</p></body></html>

    4. Add a pinch of salt.  

      Step 15 – <html><head><meta charset="UTF-8"></head><body><p>Add a pinch of salt.&nbsp;&nbsp;</p></body></html>

    5. Boil for 5 minutes. 

      Step 16 – <html><head><meta charset="UTF-8"></head><body><p>Boil for 5 minutes.&nbsp;</p></body></html>

    6. Strain.

      Step 17 – <p>Strain.</p>

    7. boiled sweet corn kernels are ready.  
       

      Step 18 – <html><head><meta charset="UTF-8"></head><body><p>boiled sweet corn kernels are ready.&nbsp;&nbsp;<br>&nbsp;</p></body></html>
making palak corn sabzi

 

    1. To make palak corn sabzi recipe | Punjabi palak corn | spinach corn curry | heat 1/2 tbsp ghee in a non-stick kadhai.

      Step 19 – <p>To make <strong>palak corn sabzi recipe | Punjabi palak corn |&nbsp;spinach corn curry |&nbsp;</strong>heat 1/2 …

    2. Add 1/2 tsp cumin seeds (jeera).

      Step 20 – <html><head></head><body><p>Add&nbsp;1/2 tsp&nbsp;<a href="glossary-cumin-seeds-jeera-zeera-381i">cumin seeds (jeera)</a>.</p></body></html>

    3. Let the seeds crackle.

      Step 21 – <p>Let the seeds crackle.</p>

    4. Add 2 tsp finely chopped garlic (lehsun).

      Step 22 – <html><head></head><body><p>Add&nbsp;2 tsp&nbsp;finely&nbsp;<a href="glossary-chopped-garlic-790i">chopped garlic (lehsun)</a>.</p></body></html>

    5. Add 1 tsp finely chopped green chillies.

      Step 23 – <p>Add <strong>1&nbsp;tsp</strong>&nbsp;finely&nbsp;<a href="glossary-chopped-green-chilli-820i">chopped green chillies</a>.</p>

    6. Add 1 tsp grated ginger (adrak).

      Step 24 – <html><head></head><body><p>Add&nbsp;1 tsp&nbsp;<a href="glossary-grated-ginger-943i">grated ginger (adrak)</a>.</p></body></html>

    7. Sauté on a medium flame for 1 minute.

      Step 25 – <p>Sauté on a medium flame for 1 minute.</p>

    8. Add 3/4 cup spinach (palak) purée.

      Step 26 – <html><head></head><body><p>Add&nbsp;3/4 cup&nbsp;<a href="glossary-spinach-puree-palak-ki-puree-256i">spinach (palak) purée</a>.</p></body></html>

    9. Add 1/2 cup blanched and chopped spinach.

      Step 27 – <html><head></head><body><p>Add&nbsp;1/2 cup&nbsp;<a href="glossary-blanched-and-chopped-spinach-1915i">blanched and chopped spinach</a>.</p></body></html>

    10. Add 1 cup boiled sweet corn kernels (makai ke dane).

      Step 28 – <html><head></head><body><p>Add&nbsp;1 cup&nbsp;<a href="glossary-boiled-sweet-corn-kernels-153i">boiled sweet corn kernels (makai ke dane)</a>.</p></body></html>

    11. Add salt to taste. We added 1/2 tsp salt.

      Step 29 – <p>Add salt to taste. We added 1/2&nbsp;tsp salt.</p>

    12. Add 1/2 cup of water.

      Step 30 – <p>Add <strong>1/2&nbsp;cup </strong>of water.</p>

    13. Add 2 tbsp fresh cream.

      Step 31 – <html><head></head><body><p>Add&nbsp;2 tbsp&nbsp;<a href="glossary-fresh-cream-1877i">fresh cream</a>.</p></body></html>

    14. Add 1/4 tsp garam masala.

      Step 32 – <html><head></head><body><p>Add&nbsp;1/4 tsp&nbsp;<a href="garam-masala-163r">garam masala</a>.</p></body></html>

    15. Add 1/2 tsp chilli powder.

      Step 33 – <html><head></head><body><p>Add&nbsp;1/2 tsp&nbsp;<a href="glossary-chilli-powder-red-chilli-powder-339i">chilli powder</a>.</p></body></html>

    16. Mix well.

      Step 34 – <p>Mix well.</p>

    17. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

      Step 35 – <p>Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.</p>

    18. Serve palak corn sabzi | Punjabi palak corn | spinach corn curry | hot.

      Step 36 – <p>Serve <strong>palak corn sabzi | Punjabi palak corn |&nbsp;spinach corn curry |&nbsp;</strong>hot.</p>
Pro tips for palak corn sabzi

 

    1. Use fresh spinach (palak) for the best flavor.

      Step 37 – <p>Use fresh <a href="https://www.tarladalal.com/glossary-spinach-palak-255i#ing_2546"><u>spinach (palak)</u></a> for the best flavor.</p>
Health benefits of Palak Corn Sabzi

 

    1. Palak Corn Sabzi is rich in Vitamin A, C, Folic Acid, Thiamine.

      Step 38 – <p><strong>Palak Corn Sabzi&nbsp;is rich in Vitamin A, C,&nbsp;Folic Acid,&nbsp;Thiamine.</strong></p>

    2. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 33% of RDA.

    3. Vitamin C :  Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 25% of RDA.

    4. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 23% of RDA.

    5. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 10% of RDA.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving
 

Energy77 cal
Protein2 g
Carbohydrates8.5 g
Fiber1.8 g
Fat4.5 g
Cholesterol0 mg
Sodium21.3 mg

Click here to view Calories for Palak Corn Sabzi

The Nutrient info is complete

Your Rating*

user
Suchita

May 5, 2021, 10:34 p.m.

Very tasty. Simple to make. Loved it.

5 
user
Tarla Dalal

May 5, 2021, 10:34 p.m.

Hi Suchita , we are delighted you loved the Palak Corn Subzi recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.

user
Mrs. Vanshika Dadlani

May 3, 2021, 2:46 p.m.

5 
user
Tarla Dalal

May 3, 2021, 2:46 p.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Arunkumar

Oct. 7, 2020, 9:32 p.m.

Best of the best.

5 
user
Tarla Dalal

Oct. 7, 2020, 9:32 p.m.

Thanks for the feedback !!! keep reviewing recipes you loved.

user
Cintisingh

March 16, 2020, 2:13 p.m.

Do we have to boil palak before making to puree

5 
user
Tarla Dalal

March 16, 2020, 2:13 p.m.

Thank you for the feedback. Boil and puree spinach. Please keep reviewing recipes and articles you love.

user
Pooja

May 26, 2016, 12:08 a.m.

You have not mentioned in the recipe when to add the corn. Please suggest. Regards, Pooja

5 
user
Poonam Gehlot

Sept. 21, 2015, 5:13 p.m.

5 
user
Sunita Magre

May 12, 2015, 4:07 p.m.

5 
user
Neelima Pasrija

May 4, 2015, 4:32 p.m.

5 
user
Excellent and simple recipe!

Sept. 8, 2014, 7:51 p.m.

5 
user
Tarla Dalal

Sept. 8, 2014, 7:51 p.m.

Thank you for the feedback. Please keep reviewing recipes and articles you love.

user
Neetu

April 18, 2014, 4:05 p.m.

Turned out to be too yummy and was so simple to prepare. The aroma of ghee fried in garlic was so gud and enhanced the taste of palak and corn _x0001F33D_

5 
User

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