Corn Palak Gravy (Sweetcorn in Spinach gravy)

Sweetcorn is a very versatile ingredient. I add them while preparing veggie stir-fry/pastas/vegetable biryani etc. I have even made SouthIndian style sundal with it. That too since I mostly use frozen corn, the cooking time is very less. I prefer simple recipes that doesn’t involve much cooking or chopping for my husband’s lunchbox menu. You can click the links below to check other sweetcorn recipes

Fried Rice

Sundal

Today I made this spinach corn gravy in exactly 20 minutes and packed this as side dish for jeera rice. Such a heavenly combo it was and you can very well serve the gravy with Roti/Poori/Chapathi.

I used 2 medium sized bunch of Spinach/Palak leaves. However if you want to substitute with anyother variety of greens(keerai) you can go ahead & replace palak, follow the same steps of preparing gravy. Only thing you need to ensure is that the Greens are blanched & cooked properly.

Print Recipe

Corn Palak Gravy (Sweetcorn in Spinach gravy)

Course

lunch or dinner, main course, side dish

Cuisine

indian, north indian

Cook Time

20 Minutes

Servings

People

Ingredients

• 1 Cup Sweetcorn frozen
• 1 Tbsp ginger garlic Chopped as fine pieces
• 1 Green Chili
• 1 tomato
• 1/2 Tbsp salt
• 1/2 Tsp turmeric
• 1/2 Tsp Chilli Powder
• 1/2 Tsp Coriander Powder
• 1/2 Tsp garam masala
• 1/2 Tbsp Oil
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Jeera Seeds
• 1/2 cup milk optional

Course lunch or dinner, main course, side dish Cuisine indian, north indian Cook Time 20 Minutes Servings People Ingredients 1 Cup Sweetcorn frozen 1 Tbsp ginger garlic Chopped as fine pieces 1 Green Chili 1 tomato 1/2 Tbsp salt 1/2 Tsp turmeric 1/2 Tsp Chilli Powder 1/2 Tsp Coriander Powder 1/2 Tsp garam masala 1/2 Tbsp Oil 1/2 Tsp Mustard Seeds 1/2 Tsp Jeera Seeds 1/2 cup milk optional

Instructions

1. Roughly chop the spinach leaves, soak them in a bowl of water for 10 minutes
2. Clean the impurities and rinse the leaves thoroughly. Make sure there aren't any sand or dirt particles
3. In a sauce pan, add the leaves, ginger garlic pieces, a pinch of salt and little water. Bring them to boil
4. Within 3-5 minutes the leaves would have been cooked thoroughly, filter the water and grind spinach to a smooth paste
5. Keep the spinach paste aside
6. Heat oil in a frying pan add mustard seeds & jeera seeds. Let them splutter
7. Add one chopped tomato, salt & turmeric powder. Saute for a minute.
8. Add one cup of frozen sweet corn, chilli powder and other spices. Saute until the raw smell of spices goes off
9. Add 1/2 cup of water and let the mixture boil for about 5 minutes
10. Finally add the spinach paste & milk, adjust salt and leave the whole mixture to boil for about 10 minutes in a low flame
11. Milk adds a creaminess to the gravy. You can add fresh cream instead of milk or if you are not fond of the sweetness you can totally ignore the step
12. After ten minutes yummy SweetCorn Spinach gravy is ready to be served with Rice or Roti.
13. I made a simple jeera rice (shall update the recipe of the rice soon) to go with this gravy