Corn Palak is an Indian dish that uses the sweetness of the corn and the protein richness of palak (spinach), making this recipe a very healthy yet yummy one. Corn Palak recipe combines such flavours that balance well to make this recipe taste good and healthy for any meal. To do this, boil enough water and leave some fresh spinach leaves in it for 5 minutes. After blanching, grind spinach into a fine paste. Heat oil or ghee in a pan and add cumin seeds. Add some onions and frizzle until turned light brown. Then, add ginger-garlic paste and some green chillies and cook until the raw smell of garlic is gone. Then add finely chopped tomatoes and cook them till they get soft. Add turmeric, coriander, cumin, and garam masala to this mix. Then, stir and cook for a few minutes to activate the spices' flavour. Add the spinach puree and cook for a few minutes to blend in all flavours. Add boiled corn kernels and cook for a few more minutes because we have already cooked the spinach. Almost all the corn behaves when heating the spices and spinach juice. You can even top it with a dollop of cream or butter to make the Corn Palak richer and serve hot with roti/naan/pulao. The recipe for Corn Palak is delicious and keeps you healthy; you can add some greens and vegetables to your diet with delicious cuisines like the corn palak.

• 2 cup sweet corn
• 250 gms spinach
• 1 tsp cumin seeds
• 1 pinch turmeric powder
• As per taste salt
• 1/4 tsp red chilli powder
• 1 pinch hing
• 1/2 tsp garam masala
• 1/2 tsp fenugreek leaves
• 1/4 cup cream
• 3 tbsp oil
• 1/3 cup onion
• 1/2 cup tomato
• 1 pinch ginger
• 3-4 garlic cloves
• 2 green chillies
• 2 tbsp cashews
• 1/2 tbsp watermelon seeds

• Corn Palak is a super-delicious, bright, and nutritious dish, capturing earthy spinach flavours and sweetness from corn.
• This dish offers, apart from the simply scrumptious taste, essential vitamins and minerals filled to the brim.
• To make this wholesome dish, start off with the main ingredient: spinach.
• You will need one bunch of fresh spinach, which, cooked, yields about 2 to 2.5 cups of spinach puree. You can start by boiling 4 to 5 cups of water in a large pot.
• Boiling water is necessary because it must be used to blanch the spinach; it is a hot dip that allows most of the nutrients of the leaf to retain their bright green colour.
• Once the water is boiling, add the leaves of spinach and blanch for just two minutes until wilted.
• immediately put spinach into a bowl filled with 2-3 cups of ice-cold water. This stops cooking immediately, which locks up the beautiful green colour.
• After some time in cold water, drain, then set aside to dry.
• You can also make the sweet corn in a separate pan. Use fresh corn if you like; take two medium cobs, take out the kernels—or use 2 cups of frozen sweet corn or even green peas in case you like them instead.
• Heat 2-3 tablespoons of oil, butter, or ghee in a pan of medium size over medium heat.
• Add in one teaspoon of cumin seeds and let it just splutter for some seconds till fragrant.
• Add a pinch of turmeric powder and ¼ teaspoon of red chilli powder or cayenne pepper; adjust the heat according to your taste.
• For added depth of flavour, you can add a pinch of asafoetida (hing), though it is optional.
• Add the blanched spinach, followed by the sweet corn or green peas and mix well.
• To make a thick and flavorful masala paste, use a blender with⅓ cup chopped onions, 1/2 cup chopped tomatoes, a 1-inch piece of roughly chopped ginger, and 3 to 4 chopped garlic cloves.
• To make it spicy, one or two chopped green chillies or about a teaspoon of chopped chillies is added.
• Richness can be added with two tablespoons of chopped cashews and 1/2 tablespoon of melon seeds or watermelon seeds.
• With all these mixed until it becomes smooth, you now add the masala paste in the spinach and corn mixture.
• About a cup of water must be added to make it have the right consistency.
• Let this concoction simmer for about 10 minutes until it all comes together beautifully as one.
• During cooking time, add some flavour to the dish by adding ¼ to 1/2 teaspoon of garam masala and 1/2 teaspoon of crushed dry fenugreek leaves, or kasuri methi.
• The spices bring it just more to life and aromatic richness. If you like a creamier version, whisk up ¼ cup of light cream or cooking cream until very smooth and add at the end just before serving.
• It's optional, but it really gives this dish that luxurious finish. Serve Corn Palak hot when done, garnished with slices of julienned ginger for that added elegance and flavour.