Corn Spinach Curry

Here is the recipe of Spinach Corn Curry, a delicious curry for your lunch or dinner.

In this post, I am going to tell you how to bring variety to your food. Pick an already popular recipe (or the one you love the most), Pick an ingredient which you love in other recipes. And cook your favourite recipe with this new ingredient.

Remember, the Ingredient has to be there in an amount that it can balance the flavour from the original recipe.

This is exactly what I’ve done with Spinach Corn Curry by picking up the Palak Paneer Recipe as the base and cooking it with Corn.

You can do it with any recipe you want, you may failed once or twice but you will learn a key lesson of Culinary.

So, enough of gyaan now, let’s concentrate on this recipe. Follow the step by step process to preapre this at home, I hope you will love it.

Preparation Time:  10 Minutes

Cooking Time: 15 Minutes

Serving: 4

Ingredients for the spinach corn curry:

Ingredients Quantity
Spinach- palak 1/2 kg
Corn kernels – Makai (boiled) 1 cup
Mustard or vegetable oil 3 tbsp
Onion 2
Tomato 2
Ginger-garlic paste 2 teaspoon
Red chilly powder 1/2 teaspoon
Green chilly 2-3
Cumin seeds 1/2 teaspoon
Turmeric Powder 1/4 teaspoon
Salt to taste
Fenugreek leaves- kasoori methi 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Charcoal- koyla for essence


1. Clean and wash the spinach leaves. Boil 1 liter water in a wok and add spinach leaves. Let it boil for 1 minutes and switch off the flame. Drain the water from the wok and keep it aside. Let the leaves to be cooled.

2. Take the cooled spinach leaves in a grinder and grind it to make the fine puree. Keep it aside.

3. Heat the wok with oil and sauté with onion. Fry it till onions are light golden in the color.

4. Add slit green chilly, turmeric powder, garam masala powder, ginger-garlic paste and cumin seeds in the wok. Cook the spices on a low flame for few seconds. Add chopped tomato.

5. Add salt and red chilly powder. Cook the spices on a low flame till the tomato is mushy and oil shows separately.

6. Add ground spinach and 1/2 cup water in the wok. Mix it well, cook it on a medium to low flame for 5-6 minutes.

7. Finally, add boiled corn in the wok.

8. Add crushed fenugreek leaves and mix it well. Cook covered on low flame for 2-3 minutes. Switch off the flame. Make a small bowl from an aluminum foil and keep the aluminum foil bowl in the wok and put heated charcoal in the bowl. Pour one teaspoon ghee on heated charcoal and immediately cover the wok, so that the gravy can absorb the essence of coal. Only cover the bowl for 30 seconds, then remove the charcoal along with aluminum foil bowl. Delicious Spinach corn curry is ready to serve, serve hot Chapattis and rice.

9. Enjoy!!

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