Corn Palak
Corn Palak is a simple yet flavorful dish that combines the sweetness of corn with the earthy notes of spinach. It is a popular North Indian dish that is often served with roti, paratha, or rice. The key to making a great Corn Palak is to use fresh, high-quality ingredients and to cook the spinach until it is wilted but still retains some of its bright green color. The dish should also be seasoned to taste with salt, turmeric, and red chili powder.
Corn Palak is a dish that has been enjoyed in North India for centuries. It is believed to have originated in the Punjab region, where it was traditionally made with fresh corn kernels and spinach that had been sautéed in ghee (clarified butter). Over time, the dish spread to other parts of India and became a popular staple in many households. Today, Corn Palak is a beloved dish that is enjoyed by people of all ages. It is a simple yet flavorful dish that is perfect for a weeknight dinner or a special occasion.
Corn Palak Corn Palak Corn Palak Corn Palak
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Fresh corn
  • Spinach
  • Green chili
  • Coriander leaves
  • Ginger
  • Garlic
  • Jeera (cumin seeds)
  • Turmeric
Instructions
  1. Remove the corn kernels from the cob.
  2. Wash the spinach and chop it finely.
  3. In a large pot or Dutch oven over medium heat, sauté the jeera in a little oil for a few seconds until fragrant.
  4. Add the ginger, garlic, and green chilies and cook for another minute.
  5. Add the corn and spinach, turmeric, salt and cook for 5-7 minutes, or until the spinach has wilted.
  6. Add the chopped coriander leaves.
  7. Serve hot with roti, paratha, or rice.
Why It Works
  • The combination of corn and spinach is a classic flavor pairing that is both sweet and savory.
  • The jeera (cumin seeds) adds a warm, earthy flavor to the dish.
  • The ginger and garlic add a bit of heat and pungency.
  • The turmeric gives the dish a beautiful yellow color and a slightly bitter flavor.
  • The red chili powder adds a bit of heat to the dish.
  • The spinach is cooked until it is wilted but still retains some of its bright green color, which gives the dish a vibrant appearance.