By Aditi Saraswat
December 2, 2025
Corn palak is a quick winter curry, prepared by sweet corn kernels wrapped in a creamy spinach-based gravy that is mild, comforting and can be prepared in minutes. It is a simple recipe that brings together flavour, nutrition and rich texture with little effort.
2 cups spinach (blanched) 1 cup sweet corn (boiled) 1 medium onion (chopped) 1 medium tomato (chopped) 1 tsp ginger-garlic paste 1–2 green chillies ½ tsp turmeric 1 tsp coriander powder ½ tsp garam masala ¼ cup fresh cream 1 tbsp oil or ghee Salt as needed Water as required
Boil the spinach for about 2 minutes, drain, cool, and blend it to make a smooth puree with some green chillies.
In a pan, heat some oil and sauté the onions until they turn golden, then add ginger-garlic paste and chopped tomatoes. Cook until they turn soft and lightly caramelised.
To this base, add turmeric, coriander powder and salt to taste. Cook until the spices begin to release their aroma and mix well with the masala base.
Add the spinach puree to this and mix well. Boil it for 3 to 4 minutes until the gravy turns thick, smooth and creamy.
Add the boiled sweet corn and cook for about 2- 3 minutes so the kernels absorb the flavours of the palak without losing their crunch.
Add in fresh cream and some garam masala from the top. Boil for a minute or two and serve paired with hot roti or rice.