Spinach Corn Recipe – Authentic Indian Palak Makai Sabzi

Last Updated on 2 months by Neha Deshmukh

Spinach Corn Recipe – Authentic Indian Palak Makai Sabzi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Palak Makai Sabzi. It’s a vibrant, flavorful dish that beautifully combines the goodness of spinach and sweet corn. This recipe is a regular in my family, especially during the cooler months. It’s comforting, healthy, and surprisingly easy to make!

Why You’ll Love This Recipe

This Palak Makai Sabzi is more than just a vegetable dish; it’s a taste of home. The subtle sweetness of the corn perfectly complements the earthy spinach, and the aromatic spices tie everything together. It’s a fantastic way to sneak in some extra greens, even for picky eaters! Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 grams baby spinach (Palak)
• 1.5 cups sweet corn (Makai)
• 1 inch ginger
• 3-4 garlic cloves
• 2 green chili
• 1 medium onion
• 2 medium tomatoes
• 3 teaspoons vegetable oil
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon sugar
• 0.25 cup milk
• 2 tablespoons milk
• 0.5 cup water
• 1 teaspoon ghee
• 0.125 teaspoon red chili powder
• 1-2 teaspoons lemon juice

Ingredient Notes

Let’s talk ingredients! Fresh spinach (Palak) is key here – it has a delicate flavor and wilts beautifully. Baby spinach is my preference, but regular spinach works too, just make sure to chop it finely.

Sweet corn (Makai) adds a lovely sweetness and texture. You can use fresh, frozen, or even canned corn, but fresh is always best if you can get it.

Now, about the oil. Traditionally, some regions in India use mustard oil for a more pungent flavor. However, I find vegetable oil works wonderfully and is more accessible for most. Don’t be shy with the spices – they’re what really make this dish sing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blanch the spinach. Pop those 500 grams of baby spinach into a pan with a little water for about 2 minutes, until they’re nicely wilted. Drain them well and set aside. This helps to reduce the oxalic acid in spinach, making it easier to digest.
2. Now, heat 3 teaspoons of vegetable oil in the same pan. Add a 1-inch piece of grated ginger, 3-4 minced garlic cloves, and 2 chopped green chilies. Sauté for about a minute until fragrant. Your kitchen should be smelling amazing right about now!
3. Add 1 medium chopped onion and cook for 2-3 minutes, until it turns translucent. Patience is key here – we want it soft and golden, not burnt.
4. Stir in 2 medium chopped tomatoes and cook for about 5 minutes, until they become mushy and softened.
5. Time to bring it all together! Add the wilted spinach, 1 teaspoon of coriander powder, 0.5 teaspoon of garam masala powder, and salt to taste. Cook for another 2 minutes, stirring well to combine.
6. Let the mixture cool slightly, then transfer it to a blender. Add 0.25 cup of milk and blend until you have a smooth, creamy paste.
7. In a separate pan, heat 1 teaspoon of ghee. Add 0.125 teaspoon of red chili powder and a 1.5 cups of sweet corn. Sauté for about 2 minutes.
8. Pour in the spinach paste, add the sautéed corn, 2 tablespoons of milk, and 0.5 cup of water. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
9. Finally, adjust the seasoning to your liking. A squeeze of 1-2 teaspoons of lemon juice brightens up the flavors beautifully. Serve hot!

Expert Tips

• Don’t overcook the spinach! You want it wilted, not mushy.
• If you’re using frozen corn, thaw it completely before adding it to the pan.
• Taste as you go! Adjust the spices and salt to suit your preference.

Variations

• For a richer flavor: Add a tablespoon of cream or cashew paste along with the milk. My grandmother always did this!
• With potatoes: Add a diced potato along with the onions for a heartier dish.
• Different greens: Feel free to experiment with other greens like fenugreek leaves (methi) or mustard greens (sarson).

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with vegetable oil or any other plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

• Mild: Reduce the green chilies to 1 or omit them altogether. Use a pinch of red chili powder.
• Medium: Use 2 green chilies and the specified amount of red chili powder.
• Spicy: Add 3-4 green chilies and increase the red chili powder to 0.25 teaspoon.

Festival Adaptations

Palak Makai Sabzi is a wonderful addition to any Indian festival spread. It’s often served during Makar Sankranti and Lohri, as both spinach and corn are in season during these times.

Serving Suggestions

This Palak Makai Sabzi is incredibly versatile. It tastes amazing with:

• Roti or paratha (Indian flatbreads)
• Steamed rice
• As a side dish to your favorite Indian curry

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

Is this Palak Makai Sabzi healthy?

Absolutely! Spinach is packed with vitamins and minerals, and corn provides fiber and antioxidants. It’s a nutritious and delicious meal.

Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using it.

What is the best way to adjust the spice level?

Start with a small amount of green chilies and red chili powder, and then add more to taste.

Can I make this dish ahead of time?

You can prepare the spinach paste ahead of time and store it in the refrigerator for up to 24 hours.

What is the role of ghee in this recipe, and can I substitute it?

Ghee adds a lovely richness and aroma to the dish. You can substitute it with vegetable oil, but the flavor won’t be quite the same.