Spinach Corn Curry Recipe – Authentic Indian Palak Makai Sabzi

Last Updated on 2 months by Neha Deshmukh

Spinach Corn Curry Recipe – Authentic Indian Palak Makai Sabzi

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful Indian dishes that aren’t too complicated to make. This Spinach Corn Curry – or Palak Makai Sabzi as we call it at home – is exactly that. It’s a vibrant, creamy, and utterly delicious curry that’s become a regular on my dinner table. I first made this when I was craving something comforting after a long day, and it instantly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Palak Makai Sabzi is a beautiful blend of flavors and textures. The sweetness of corn perfectly complements the earthy spinach, all brought together in a rich, subtly spiced gravy. It’s a fantastic way to sneak in some extra greens, and it’s surprisingly quick to whip up – perfect for a weeknight meal. Plus, it’s incredibly versatile!

Ingredients

Here’s what you’ll need to make this delightful curry:

• 1 bunch spinach
• 2 cups raw corn kernels
• 2 tablespoons cashews
• 1-2 green chilies
• 1 medium onion
• 1 medium tomato
• 1 inch ginger
• 3-4 garlic cloves
• 1 tablespoon melon seeds
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder (adjust to taste)
• 1-2 teaspoons garam masala
• 2-3 tablespoons oil/ghee
• 1 cup cream
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Cashews & Melon Seeds: The Secret to a Creamy Texture

These aren’t just fillers! Cashews (about 30g) and melon seeds (about 7g) create a wonderfully smooth and creamy base for the curry without relying heavily on cream. They add a subtle sweetness and richness that really elevates the dish.

Spinach: Choosing the Best Variety

I prefer using Indian spinach (Palak) for its slightly earthy flavor, but regular spinach works beautifully too. Look for vibrant green leaves that aren’t wilted or bruised. About 200-250g of spinach is perfect.

Corn: Fresh vs. Frozen vs. Canned

Fresh corn (about 150g kernels) is amazing when in season, but frozen or canned corn (drained – about 150g) are perfectly acceptable substitutes. If using canned, make sure to rinse it well to remove any excess salt.

Spice Blend: Understanding Garam Masala & Red Chili Powder

Garam masala is a warm, aromatic spice blend – every family has their own version! (about 5-10g). Red chili powder (about 5g) adds the heat. Adjust the amount of red chili powder to your liking. Kashmiri chili powder will give you a beautiful color with milder heat.

Oil/Ghee: The Flavor Base – Which to Choose?

Ghee (clarified butter) adds a lovely nutty flavor, but oil (vegetable, canola, or sunflower) works just fine. I often use a mix of both – about 1-2 tablespoons of each.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Blend the cashews, green chilies, onion, tomato, ginger, garlic, and melon seeds with a splash of water until you have a super smooth paste. This is the heart of the curry, so take your time!
2. Next, blanch the spinach. Bring a pot of water to a boil, add the spinach, and cook for just 30-60 seconds. Immediately transfer it to a bowl of ice water to stop the cooking process and preserve that vibrant green color. Drain well and blend into a smooth puree.
3. If you’re using fresh corn, boil the kernels until tender – about 5-7 minutes. Canned or frozen corn is ready to go!
4. Heat the oil/ghee in a pan over medium heat. Add the cumin seeds and let them sizzle until fragrant – about 30 seconds.
5. Add the masala paste and cook, stirring frequently, until the oil starts to separate from the sides – this takes about 8-10 minutes. This is a crucial step, so be patient!
6. Stir in the turmeric, red chili powder, asafoetida, and garam masala. Cook for another minute, stirring constantly, to bloom the spices.
7. Add the spinach puree and 1 cup of water. Bring to a simmer and cook for 6-7 minutes, allowing the flavors to meld.
8. Add the cooked corn kernels and simmer for another 2 minutes.
9. Finally, whisk in the cream and kasuri methi. Simmer for a minute more, then garnish with a sprinkle of ginger julienne.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

• Achieving the Perfect Masala Paste Consistency: Add a tablespoon or two of water while blending if needed to get a really smooth paste. A smooth paste is key to a creamy curry.
• Blanching Spinach for Vibrant Color: Don’t skip the ice bath! It’s essential for keeping the spinach bright green.
• Balancing Spice Levels: Start with less red chili powder and add more to taste. You can always add heat, but it’s hard to take it away!
• Using Fresh vs. Ground Spices: Freshly ground spices have a more intense flavor, but ground spices are perfectly convenient.
• Preventing the Curry from Splattering: Keep the heat at medium and stir frequently while cooking the masala paste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Palak Makai Sabzi: Substitute the cream with coconut cream or cashew cream for a delicious vegan version. My friend, Priya, swears by the coconut cream version!
• Gluten-Free Palak Makai Sabzi: This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: For a milder curry, use only ½ teaspoon of red chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Navratri or Janmashtami, you can skip the onion and garlic for a satvik (pure) version.

Serving Suggestions

This Spinach Corn Curry is fantastic with:

• Naan bread
• Roti (Indian flatbread)
• Steamed rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of spinach to use for this curry?

Indian spinach (Palak) is traditional, but regular spinach works great too!

Can I use frozen corn instead of fresh or canned?

Absolutely! Frozen corn is a convenient and perfectly acceptable substitute.

What can I substitute for cashews in this recipe?

Sunflower seeds or almonds can be used as a substitute for cashews, though the flavor will be slightly different.

How can I adjust the spice level of this curry?

Start with less red chili powder and add more to taste.

Can this curry be made ahead of time?

Yes, you can make the curry a day ahead and reheat it. The flavors will actually develop even more overnight!

Is Kasuri Methi essential for the flavor profile?

While not essential, kasuri methi adds a unique and wonderful flavor. If you can’t find it, you can omit it, but I highly recommend trying to find it!

Enjoy! I hope you love this Spinach Corn Curry as much as my family does. Let me know in the comments how it turns out for you!