Spicy Palak With Corn

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4 - tender corn cobs
  • 2-3 - medium-sized bunches of spinach (palak) chopped
  • 1 - small bunch, coriander leaves, finely chopped
  • 3 tbsp - grated coconut
  • 1 tbsp - poppy seeds (khus khus)
  • 2 - green chillies, chopped
  • 4 tsp - ghee or oil
  • 1 tsp - cumin seeds
  • 2 - onions, finely chopped
  • 8-10 - cashew nuts
  • salt to taste
  • A pinch of sugar
  • 1/2 tbsp - red chilli powder
  • 1/2 cup - water
  • 3 tbsp - cream

How to Make Spicy Palak With Corn

  • Boil the corn cobs in water for 2-3 mins.
  • Remove from heat, cool and separate the corn kernels from the cobs. Set aside.
  • Pressure cook the palak for 5 mins. Remove and allow to cool.
  • Blend cooked palak with chopped coriander leaves to make a fine paste. Set aside.
  • Grind grated coconut, poppy seeds and green chillies together to make a paste. Set aside.
  • Heat ghee or oil in a pan. Roast the cumin seeds.
  • Add cashewnuts and chopped onions. Fry till golden.
  • Remove from the pan and set aside in a separate bowl.
  • In the remaining ghee or oil, fry the palak paste. Remove and set aside.
  • Fry the coconut masala till light brown.
  • Add salt, sugar, red chilli powder, corn kernels, palak paste and fried onions.
  • Add water and bring to a boil.
  • Remove, garnish with cream and serve with rice or rotis.