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Tuesday, March 31, 2015

When ever I see the Mast kalandar platter with corn palak I get way too tempted to try. Corn capsicum being a hit, I thought corn palak also will be delicious. I told Aj I am going to make this and opened the fridge to find I ran out of sweet corn stock. If I say Aj I cant make it, he would start cribbing, I was thinking what to do, suddenly found baby corn  that I got, so changed the plan with baby corn and Aj too was ok with it.  This recipe can easily be adapted with sweet corn too, goes well with simple pulao and rotis. I tried with both peas pulao and roti. Roti is my choice and pulao is Aj’s.

Palak baby corn recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner - sides
Prep Time:20 mins     |  Cook time: 25 mins     Serves: 4


Palak (Indian spinach) – 2 cups, chopped

Baby corn – 12

Onion - 1

Green chilli – 4

Ginger garlic paste – 1tsp

Amchoor powder – 3/4 tsp

Cream – 1/4 cup (or) Milk – 1/2 cup

Garam masala – 3/4 tsp

Sugar – 1 tsp

Salt – As needed

Oil – 1 tsp

To temper

Oil – 1 tblsp

Jeera / Cumin seeds – 1 tsp


  1. Wash and chop palak roughly. Heat a kadai with oil, add the chopped palak along with chilli. As we have washed the palak, there will be little water retained in the leaves, it will help in cooking. Just fry for 1 or two minutes until the volume reduces.
  2. 1-sautee
  3. Cool down and grind it to puree. Meanwhile you can pressure cook baby corn. Cut into your desired shape, I chose diagonal cut. I cut each baby corn into 4-5 diagonal pieces. You can also cut into tiny cylinders. Pressure cook for 3 whistles with little water, salt and 1/2 tsp sugar.
  4. 2-cook
  5. Heat kadai with oil and temper with jeera. Add finely chopped onion and fry till transparent.
  6. 3-tadka
  7. Add ginger garlic paste and fry for a minute in medium flame. Add pureed palak, sugar.
  8. 4-fry
  9. Cook for 2 minutes, without losing the colour much. Add cooked baby corn.
  10. 5-fry
  11. Mix well, add required salt, cream. Flame should be in low. Adjust water or milk to get desired consistency.
  12. 6-add
  13. Add garam masala and mix well. Let it heat up for a minute in low flame, never let it boil in high flame, to avoid curdling.
  14. 7-add-garam


    • If you don’t have amchoor powder, fry 2 finely chopped tomatoes after onion to proceed with the recipe.
    • Something tangy should be added to balance the gravy.
    • Make sure to cook palak properly, otherwise, will end up in bitter gravy.
    • I realised I added less milk/ water, so mine looks thick, add accordingly.
    • You can top with butter or ghee while serving to enhance the taste.
    • You can replace the baby corn with a cup of cooked sweet corn too.

Serve with pulao or roti, we had with peas pulao for lunch and with roti for dinner. Both were good.

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  1. Super tempting and vibrant color gravy.

  2. super healthy and tempting curry.. one of my fav combo.. I do add tomatoes

  3. Very flavorful ..... luv the color of the curry. Tempting.

  4. nice green colored gravy

  5. Hey Raji! I live in Singapore too! Where do you buy Palak here? Whats it called here?

    1. I buy indian spinach from Mustafa also Chinese spinach from Fairprice (Phuay Leng)


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