Corn Spinach

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We do not know how much Popeye loves spinach but we do! We can never get enough of it.  Thick,  creamy spinach cooked with spices is one of our favourite curries. It can be served with rice or roti (Indian Bread)

Prep/cooking time: 30 minutes Servings: 5-6


  1. Blanch spinach in hot boiling water for 5-7 minutes.
  2. Blanch the corn in the same hot water for 5-7 minutes. Keep the water in which spinach and corn is boiled aside.
  3. Make a purée of spinach along with cashews using some of the blanched water in a blender/mixer/processor and keep it aside.
  4. In a saucepan, dry roast cumin seeds and let them splutter.
  5. Add onions, salt, garlic, ginger and chilies. Let them cook for 3 minutes.
  6. Add the spinach purée and mix in coriander powder, cumin powder, kasuri methi and garam masala. Cook for 5 minutes.
  7. Add 160 ml (2/3 cup) of water (use water that was kept aside). Stir it intermittently.
  8. Add corn and chopped coriander leaves, stir them, cover with a lid and let it cook for 2 minutes. Add water (if necessary) to avoid sticking to the pan.
  9. Cook for another 2-3 minutes. Transfer to serving bowl.
  10. Enjoy!


7 cups of spinach (Palak), chopped or 10 ounces
2 cups of frozen corn, thawed
4 green chilies, finely chopped or 1/2 teaspoon of paprika
2 teaspoons of ginger, chopped
4 garlic cloves, chopped
1/2 teaspoon of cumin
1 tablespoon of coriander leaves, chopped
1 small onion, chopped
1/2 teaspoon of salt
1/4 teaspoon of garam masala
1 teaspoon of Kasoori methi (dried Fenugreek leaves) (optional)
10 cashews
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder