Spinach Corn Recipe – Easy Indian Palak Makai Sabzi

Last Updated on 2 months by Neha Deshmukh

Spinach Corn Recipe – Easy 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 packed with goodness, and honestly, it’s way easier to make than you might think. I first made this when I was trying to sneak more greens into my family’s diet, and it was a huge hit! The sweetness of the corn perfectly balances the earthy spinach, and the spices… well, they just make everything better. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Corn Sabzi (Palak Makai Sabzi) is a winner for so many reasons. It’s quick – ready in under 40 minutes. It’s healthy, brimming with vitamins and nutrients from the spinach and corn. And most importantly, it’s delicious! It’s a comforting, flavorful dish that’s perfect for a weeknight meal or a festive gathering.

Ingredients

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

• 2 cups spinach puree
• 1 cup steamed corn kernels
• 1 large onion
• 1 tomato
• 2 tsp oil
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste!)
• ½ tsp garam masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Spinach – Choosing the Right Kind & Preparation

Spinach is the star here! I prefer using Indian spinach (Palak) if I can find it, as it has a slightly sweeter flavour. But regular spinach works beautifully too. Make sure to wash it thoroughly. To prepare, blanching is key – it helps retain that vibrant green colour and makes the puree smoother.

Corn – Fresh, Frozen, or Canned?

You can use fresh, frozen, or canned corn for this recipe. Fresh is always best when in season, but frozen is a fantastic and convenient alternative. If using canned, be sure to drain it well. I usually steam the corn for about 5-7 minutes to bring out its sweetness.

Spices – The Heart of Indian Flavor

The spices are what truly make this dish sing!
* Turmeric powder (Haldi): Adds colour, flavour, and amazing health benefits.
* Red chili powder (Lal Mirch): Adjust the amount to your spice preference. Kashmiri chili powder gives a lovely colour with mild heat.
* Garam Masala: This is a blend of warming spices that adds depth and complexity. Every family has their own blend, so feel free to use yours!

Oil – Regional Variations & Healthy Options

Traditionally, this sabzi is made with mustard oil in some regions of India, which gives it a distinct flavour. However, I usually use vegetable oil or sunflower oil. You can even use ghee for a richer taste!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Blanch the spinach: Bring a pot of water to a boil. Add the chopped spinach and cook for about 2 minutes. Drain immediately and plunge into ice water to stop the cooking process. This keeps it nice and green! Then, blend it into a smooth puree.
2. Prepare the corn: Boil the corn kernels with a pinch of turmeric and salt for 5-7 minutes. Drain the water, but don’t throw it away – we’ll use it later if needed!
3. Chop and puree: Finely chop the onion and puree the tomato. A smooth tomato puree blends beautifully into the sabzi.
4. Sauté the cumin: Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle until fragrant – about 30 seconds.
5. Cook the onions and tomatoes: Add the chopped onions and cook until they turn translucent. Then, mix in the tomato puree and cook for a few minutes until it starts to thicken.
6. Add the spices: Stir in the turmeric powder and red chili powder. Cook for another minute or two, stirring constantly, until the masala thickens and smells amazing.
7. Combine spinach and corn: Add the spinach puree and corn kernels to the pan. Mix well to combine everything. Cook for 2-3 minutes, allowing the flavours to meld.
8. Season and adjust: Season with salt and garam masala. If the sabzi is too thick, add a little of the reserved spinach/corn water to reach your desired consistency.

Expert Tips

• Don’t overcook the spinach! Blanching it briefly is enough to retain its colour and nutrients.
• Taste as you go! Adjust the spices to your liking.
• A little squeeze of lemon juice at the end brightens up the flavours.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: My family likes a mild spice level, so I use ½ tsp of chili powder. For medium heat, use ¾ tsp, and for hot, go for 1 tsp or more!
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, you can add a touch of cashew paste for extra richness.

Serving Suggestions

Palak Makai Sabzi is incredibly versatile. It’s fantastic with:

• Parathas: A classic pairing!
• Rice: Steamed basmati rice is perfect for soaking up the flavourful gravy.
• Roti: A simple and satisfying accompaniment.
• Dal: Serve alongside your favourite dal for a complete meal.

Storage Instructions

Leftovers? No problem! Palak Makai Sabzi keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can reheat it gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of spinach works best for this sabzi?

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

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn is a convenient and delicious substitute.

How can I adjust the spice level of this dish?

Adjust the amount of red chili powder to your preference. Start with less and add more as needed.

Can this sabzi be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

What is the best way to store leftover Palak Makai Sabzi?

Store it in an airtight container in the refrigerator for up to 3 days.

What can I serve with Palak Makai Sabzi besides parathas and rice?

Try it with roti, dal, or even a side of raita (yogurt dip)!

Enjoy this delicious and easy Palak Makai Sabzi! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!