Description
Lasooni Corn Palak is a flavorful Indian curry featuring fresh spinach and sweet corn cooked with aromatic spices, garlic, and cream. This dish combines the earthiness of palak (spinach) with the sweetness of corn, enhanced by a garlicky tempering for a rich, comforting meal. Ready in 30 minutes, this recipe serves 4 and is perfect as a nutritious side or main dish.
Ingredients
Curry 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
Tadka (Tempering) Ingredients
- 1.5 tablespoons Ghee
- 5 Garlic Cloves (sliced)
- 2-3 whole Dried Red Chillies
- 1 teaspoon Jeera (cumin seeds)
- 1 teaspoon Red Chilli Powder
Instructions
- Prepare the Curry Base: Heat 1 tablespoon of ghee in a pan over medium heat. Add the chopped garlic and sauté for 30 seconds until fragrant. Add the sliced onions and chopped green chillies, sautéing until the onions start to turn light brown.
- Add Spinach and Coriander: Stir in the palak (spinach) and fresh coriander leaves. Sauté for about one minute until they begin to soften. Turn off the heat, cover the pan, and let the greens wilt for 2-3 minutes. Allow this mixture to cool.
- Blend Spinach Mixture: Once cooled, transfer the spinach and coriander mixture to a blender and puree it into a smooth paste. Set aside.
- Sauté Whole Spices and Tomatoes: In the same pan, heat the remaining ghee. Add the bay leaf, cardamom pods, and cloves, sautéing for about one minute until aromatic. Add the chopped tomatoes, jeera powder, coriander powder, and salt. Cook the tomatoes for 4-5 minutes until softened.
- Add Kasuri Methi and Garam Masala: Stir in the roasted and crushed kasuri methi and garam masala powder. Cook for an additional minute to combine the flavors.
- Simmer the Spinach Puree: Pour the blended spinach paste into the pan. Bring the mixture to a gentle boil over medium heat. Add the corn kernels and cook for 2-3 minutes until the corn softens.
- Finish with Cream: Stir in the cream to enrich the curry. Mix thoroughly and reduce heat to low.
- Prepare the Tadka (Tempering): In a small pan, heat 1.5 tablespoons of ghee. Add the sliced garlic and sauté until the garlic turns golden brown. Add whole dried red chillies and cumin seeds. Once the cumin seeds begin to splutter, turn off the heat and immediately sprinkle the red chilli powder over the tempering. Stir to combine.
- Combine and Serve: Pour the prepared tadka over the corn palak curry. Serve hot for an extra garlicky, flavorful kick.
Notes
- Use fresh spinach for the best flavor, but frozen spinach can be used if fresh is unavailable; ensure to thaw it before use.
- You can adjust the number of green chillies and red chilli powder according to your spice preference.
- Kasuri methi adds a unique aroma, but if unavailable, you can omit or substitute with dried fenugreek leaves.
- The cream can be substituted with cashew cream or coconut cream for a dairy-free option.
- This dish pairs perfectly with Indian breads like roti or with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Indian
