Name: Lasooni Corn Palak (Garlic Spinach and Corn Curry) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tablespoons Ghee (divided); 6 cloves Garlic (chopped); 1-2 Green Chillies (chopped); 1 Onion (sliced); 150 grams Palak (spinach, stems and roots removed – approximately one bunch); 15 grams fresh Coriander (roots removed – approximately 1/4 cup); 1 Bay leaf; 2 Cardamom Pods; 2 Cloves; 1 large Tomato (finely chopped); ½ teaspoon Jeera Powder (ground cumin); ½ teaspoon Coriander Powder (dhania powder); ¼ teaspoon Garam Masala Powder; 1 teaspoon Salt; 1 teaspoon Kasuri Methi (roasted and crushed into a powder); ¾ cup Corn (fresh or frozen; defrost if frozen); 2 tablespoons Cream; 1.5 tablespoons Ghee; 5 Garlic Cloves (sliced); 2-3 whole Dried Red Chillies; 1 teaspoon Jeera (cumin seeds); 1 teaspoon Red Chilli Powder

Jump to Recipe· 4.2 from 1 review

I absolutely adore making Lasooni Corn Palak (Garlic Spinach and Corn Curry) Recipe whenever I want a comforting yet vibrant dish that bursts with garlicky goodness and fresh flavors. This curry combines the earthy richness of spinach with the sweet pop of corn, all wrapped up in a luscious, creamy tomato-based sauce. Every time I prepare it, the kitchen fills with an irresistible aroma that draws everyone in for seconds. If you love garlic as much as I do and are looking for a nutritious, flavorful meal with Indian roots, this recipe will quickly become one of your favorites too.

Why You’ll Love This Lasooni Corn Palak (Garlic Spinach and Corn Curry) Recipe

I find this Lasooni Corn Palak (Garlic Spinach and Corn Curry) Recipe absolutely charming because it perfectly balances the bold, roasted garlic flavor with the natural sweetness of corn and the fresh earthiness of spinach. The cream and fragrant spices, like cardamom and kasuri methi, add layers of warmth and complexity without overpowering the dish. Every bite feels like a little celebration of textures and tastes that keeps me coming back to the bowl.

One of the best things for me is how straightforward and quick this recipe is to put together. The steps are simple enough for weeknight dinners but the taste feels special enough to serve at gatherings or family meals. I love how it fits beautifully into both everyday meals and festive occasions, making it a versatile star in my recipe collection. Plus, it stands out because it uses humble ingredients that transform into something utterly delicious and comforting.

Ingredients You’ll Need

The image shows six steps of making a green sauce in a collage format on a white marbled surface. Step 1 has a gray pan on a stove with chopped green chili and minced garlic in a small pool of olive oil in the center. Step 2 shows sliced red onions added on top of the chopped garlic and chili in the same pan. Step 3 shows a large pile of finely chopped leafy greens covering the onions and garlic in the pan. Step 4 shows the pan covered with a glass lid, steam fogging the glass and greens visible underneath. Step 5 shows the cooked greens with onions and garlic transferred to a blender cup placed on the white marbled surface next to a gray cloth. Step 6 shows the blender cup with light green sauce mixed, sitting on the blender base with blue lights on. Photo taken with an iphone --ar 4:5 --v 7

To get the authentic flavor and creamy texture that makes this dish unforgettable, you only need a handful of simple ingredients. Each component plays a key role, whether it’s building flavor, adding texture, or giving the curry its vibrant color.

Ghee: Adds a rich, buttery base that enhances the flavor of spices and garlic.
Garlic cloves: Chopped and sliced, garlic is the heart of this recipe’s bold flavor profile.

Green chillies: Bring just the right amount of heat and brighten the dish.
Onion: Gives sweetness and depth when lightly sautéed.
Palak (spinach): Fresh and finely chopped, it provides earthiness and brilliant color.
Coriander leaves: Add fresh herbaceous notes to balance the spices.

Bay leaf, cardamom pods, cloves: Whole spices that build aroma and warmth.
Tomato: Softened into a tangy base that complements the creamy texture.
Jeera powder and coriander powder: Essential ground spices that create a classic Indian flavor base.

Garam masala powder: A warming spice blend that brings everything together.
Kasuri methi: Dried fenugreek leaves, roasted and crushed for a unique umami kick.
Corn: Fresh or defrosted frozen kernels, adding sweetness and bite.

Cream: Adds luscious creaminess to the curry.
Red chillies and jeera for tempering: Intensify the flavor with a final crisp, spicy touch.
Salt and red chilli powder: Adjust to taste and elevate the dish.

Directions

Step 1: Heat 1 tablespoon of ghee in a pan and add the chopped garlic. Sauté for about 30 seconds until the garlic is fragrant but not browned.

Step 2: Add the sliced onions and chopped green chillies. Sauté until the onions begin to turn a light brown, which should take around 3 to 4 minutes. This adds sweetness and depth to the curry.

Step 3: Toss in the chopped palak and coriander leaves. Sauté this mixture for just a minute before turning off the heat, covering the pan, and letting the greens wilt gently for 2 to 3 minutes. This step helps lock in vibrant color and softens the leaves perfectly.

Step 4: Let the palak mixture cool slightly before transferring it to a blender or using an immersion blender to puree it smoothly into a vibrant green paste.

Step 5: In the same pan, heat the remaining ghee and add the bay leaf, cardamom pods, and cloves. Sauté these whole spices for about a minute until you can smell their aroma filling the air.

Step 6: Add the finely chopped tomato, jeera powder, coriander powder, and salt. Cook this mixture for 4 to 5 minutes until the tomatoes soften completely and the oil starts to separate slightly.

Step 7: Sprinkle in the kasuri methi and garam masala powder, stirring to combine and letting the spices bloom for another minute.

Step 8: Pour in the pureed spinach mixture and bring everything to a gentle boil. Add the corn kernels and simmer for 2 to 3 minutes until the corn softens beautifully.

Step 9: Stir in the cream and mix well to finish the curry with a smooth, velvety texture.

Step 10: For the tadka (tempering), heat 1.5 tablespoons of ghee in a small pan. Add the sliced garlic cloves and fry them until they turn golden brown for that irresistible crisp garlic flavor.

Step 11: Quickly add the whole dried red chillies and jeera. Once the jeera starts crackling, turn off the heat and sprinkle in red chilli powder, mixing immediately.

Step 12: Pour this aromatic tadka over the hot corn palak curry and serve immediately to enjoy the extra punch of garlic flavor.

Servings and Timing

This Lasooni Corn Palak (Garlic Spinach and Corn Curry) Recipe comfortably serves 4 people. The prep time is around 10 minutes, mainly for chopping and blending. Cooking time typically takes 20 minutes, including the sautéing, simmering, and preparing the tempering tadka. In total, you’ll spend approximately 30 minutes from start to finish. There’s no resting or cooling time required, so you can dive right in as soon as it’s ready!

How to Serve This Lasooni Corn Palak (Garlic Spinach and Corn Curry) Recipe

The image shows a close-up of a dish with several layers. The base is white creamy yogurt with a smooth texture, spread evenly across the bottom. On top, there is a bright green sauce with a slightly thick texture, dotted with yellow corn kernels. Scattered over the green sauce are thin, golden-brown fried onion slices and whole cumin seeds, giving a mix of crispy and textured look. A silver spoon scoops some of the dish, lifting the creamy yogurt, green sauce, corn, and onions together. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this curry hot and fresh straight from the stove, allowing the rich garlicky aroma to fill the room. It pairs wonderfully with soft, buttery naan or warm basmati rice to soak up every bit of that luscious sauce. For a wholesome meal, I’ll often add a simple cucumber raita or a side of pickled onions to contrast the creamy richness.

When it comes to garnishing, a sprinkle of freshly chopped coriander or a drizzle of cream on top instantly elevates the presentation. If I’m feeling fancy, I sometimes toast a few mustard seeds or cumin seeds to scatter over the dish for texture. The deep green colors with golden fried garlic on top never fail to impress family and friends at the dinner table.

As for drinks, this curry is fantastic with a chilled glass of lightly spiced mango lassi or a crisp white wine like Sauvignon Blanc. For something cozy, a warm cup of masala chai balances the garlic flavors nicely. Whether it’s a casual weeknight dinner or a festive gathering, I find this dish versatile and always a crowd-pleaser.

Variations

If you want to switch things up, I’ve experimented with some ingredient swaps that work beautifully. For instance, you can use kale instead of spinach for a heartier texture, or mix in sweet peas alongside the corn for added sweetness and color. I’ve also made this dish vegan by swapping cream for coconut cream, which adds a lovely tropical twist.

You can adjust the heat level easily by varying the number of green chillies or red chilli powder, and I even add a pinch of smoked paprika sometimes for a subtle smoky flavor. Another fun variation is roasting the corn kernels before adding them to the curry, which gives the dish a delightful crunch and a hint of charred sweetness.

For cooking methods, I’ve occasionally used a slow cooker for this recipe—combining all ingredients except the cream and tadka and letting the flavors meld over a few hours. Then, I finish it off on the stove with the creamy elements and crisp garlic tempering, ensuring the fresh garlic flavor isn’t lost.

Storage and Reheating

Storing Leftovers

I like to store any leftover Lasooni Corn Palak in an airtight container in the fridge. It keeps well for up to 3 days, making it perfect for meal prep. Using glass containers helps preserve the flavor and keeps the curry fresh. Before refrigerating, make sure the curry has cooled to room temperature to avoid condensation inside the container.

Freezing

This curry freezes quite well if you want to save some for later. I portion it into freezer-safe containers or Ziplock bags, leaving some headspace for expansion. It can stay frozen for up to 2 months without losing much flavor. When freezing, I recommend leaving out the cream or adding it fresh when reheating to keep the texture silky and smooth.

Reheating

When it’s time to enjoy your leftovers, gently reheat the curry in a saucepan over low-medium heat, stirring occasionally to prevent sticking. You might want to add a splash of water or cream to restore the lusciousness. Avoid using high heat or the microwave at full power, as that can alter the texture of the spinach and cream. Pour fresh tadka on top just before serving to revive that exciting burst of garlic flavor.

FAQs

Can I use frozen spinach instead of fresh palak?

Yes, you can use frozen spinach if fresh isn’t available. Just make sure to thaw and drain it well before using so the curry doesn’t become watery. The flavor will still be delicious, though fresh palak offers a brighter color and fresher taste.

Is this recipe suitable for a vegan diet?

Absolutely! To make it vegan, simply replace the ghee with coconut oil or a neutral vegetable oil and swap the cream for coconut cream or cashew cream. These substitutions keep the curry creamy and flavorful without dairy.

How spicy is this curry?

The spice level is moderate and can be adjusted easily. The green chillies provide a fresh heat, and the red chilli powder in the tadka adds warmth. If you prefer a milder curry, reduce the chillies or omit the red chilli powder altogether.

Can I prepare the spinach paste ahead of time?

Yes, you can make the spinach and coriander puree a few hours in advance and store it in the refrigerator. Just keep it airtight to maintain the fresh green color and flavor. Add it later when you’re ready to cook for the best result.

What sides go best with Lasooni Corn Palak?

This curry shines when paired with fluffy basmati rice, naan bread, or roti. A simple cucumber raita or a tangy pickle can add a refreshing contrast. For a full meal, adding a lentil dal or chickpea dish balances the plate wonderfully.

Conclusion

I hope you’ve enjoyed this deep dive into my beloved Lasooni Corn Palak (Garlic Spinach and Corn Curry) Recipe. It’s a dish that brings warmth, vibrancy, and bold garlic flavor to any meal, and I’m confident it will become your go-to comfort curry just as it did for me. Give it a try, and don’t be surprised if it becomes a regular feature in your kitchen rotation!