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


Blanch spinach in hot boiling water for 5-7 mins. Next Blanch the corn in same hot water for 5-7 mins. Keep the water in which spinach and corn is boiled aside. Make a puree of spinach along with cashews using some of the blanched water in a blender/mixer/processor and keep it aside.

In a sauce pan, dry roast cumin seeds and let them splutter, add onions, salt, garlic, ginger and chillies. Let them cook for 3 minutes. Add spinach puree, mix coriander powder, cumin powder, kasuri methi and garam masala. Cook for 5 mins. Add 160 ml (2/3rd cup) of water (use water that was kept aside). Stir it intermittently. Add corn and chopped coriander leaves, stir them, cover with lid and let it cook for 2 mins. Add water (if necessary) to avoid sticking to pan. Cook for another 2-3 mins. Transfer to serving bowl.


Spinach (Palak) – 10 ounces (7 cups chopped)
Frozen Corn – 2 cups thawed
Green chillies – 4 (finely chopped) or paprika 1/2 tsp
Ginger chopped, 2 teaspoons
Garlic chopped, 4 cloves
Cumin – 1/2 teaspoon
Coriander leaves chopped - 1 Tablespoon
Onion – 1 small chopped
Salt – 1/2 teaspoon
Garam masala – 1/4 teaspoon
Kasoori methi – 1 teaspoon (dried Fenugreek leaves) (optional)
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
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