Lasooni Corn Palak Makai Palak With Garlic Tadka My Food Story

on Sep 24, 2021, Updated Jul 03, 2024 If you are palak (spinach) fan, you need to try this recipe. Spinach and corn are a match made in heaven and this dish comes together so fast if you need something quick and easy to make for dinner. When it comes to spinach based recipes like Palak Paneer or Palak Paneer Kofta Curry, the #1 complaint is that it’s too bitter or it doesn’t do enough to mask the strong flavour of spinach. What if I told you that you can still taste the spinach, mask the bitterness and have a fresh, green coloured curry that’s creamy, balanced and lightly spiced. Something nobody can stop licking off the plate!

How to make Corn Palak + Ingredients

The beauty of this recipe is that it only needs a few ingredients and is ready in 30 minutes but nobody will guess because it’s packed with flavour.

Ghee: In a pinch you can use oil but ghee adds flavour and makes this gravy super luxuriousGarlic: Garlic is actually added at two steps in this recipe – first in the base gravy that is blended till smooth and next in the tadka (tempering) on top to add a second layer of garlic-nessGreen Chillies: Chopped green chillies add a nice level of heat to this recipe. We won’t add any red chilli powder later because we don’t want to compromise the bright green colour and make it muddy so all the heat comes from here. Use Serrano Peppers if living outside India. Adjust the amount based on how spicy your chillies areSpinach or Palak: Stems removed because stems make the gravy more fibrous. Leaves washed well in water 2-3 times because spinach can hide a lot of grit and mud between leavesCoriander: Fresh coriander is my secret weapon which helps balance out the bitterness from the spinach and keeps this green gravy tasting beautiful and freshWhole Spices: I like to use whole bayleaf, cardamom and cloves to flavour the gravy from the startKasuri Methi: Basically dried fenugreek or methi. This features in so many of my Indian recipes. Its perfect for finishing the dish and adding a mildly smoky flavour

You can cook this puree ahead of time and store in the fridge till whenever you are ready to cook Corn Palak. I sometimes make this a day ahead. Once this puree is ready, the next few steps go by realy fast. Here’s what you’ll need: This is a proper, easy weeknight dish when you want to feed the family something wholesome, healthy and tasty but want it done FAST. I love serving this with rotis or parathas because that palak gravy is so moppable!