Lasooni Corn Palak. Simple, clean flavors, and easy to make. Corn kernels are cooked in a delicious garlic-flavoured spinach curry. This dish goes well with roti and rice. My family always loves spinach curries, whether lasooni Palak Paneer, Aloo palak/Potatoes in Spinach Gravy, or dal palak/Lentil Soup with spinach. Since it’s the winter season, warm, comforting curries are more than welcome for a beautiful meal.
What Ingredients Are Needed for Lasooni Corn Palak?
Palak/Spinach—Fresh spinach enhances the flavor profile of this curry, so it is advisable to use it in this recipe. Corn—I have used canned sweet corn. You can use fresh, canned, or frozen corn. Boil the frozen or fresh corn until it is cooked. Onions- I always use red onions for my curries, but you can use any onion. Tomatoes- Using good quality ripe tomatoes is a must. I have used vine-ripe tomatoes. Ginger-Garlic Paste- Make a smooth paste with equal amounts of ginger and garlic. You can keep the extra paste in the fridge for up to one week. Kashmiri Red Chili Powder- Easily available in any Indian store. They are less spicy but give a gorgeous color. Turmeric powder- Using good quality turmeric powder is essential. Salt Green Chilies- They provide so much flavor. However, using them is optional. Coriander Powder- Store-bought. Lemon Juice- According to my mother, it helps retain the color and enhances the flavor profile. Cream- Heavy cream/coconut cream. It’s optional. Oil- I have used avocado oil in this recipe; however, you can use any neutral oil. Chopped Garlic uses chopped garlic in the second tempering, which is optional but elevates the taste. Dry Red Chili- Dry red chili is also used in tempering. If you do not like spicy things, please do not use them. Just use chopped garlic in that case.
What to Serve With Lasooni Corn Palak-
You can serve any bread or rice with this corn spinach/palak curry. Couscous, quinoa, or any millet will work with this as well.
You May Want To Try These Recipes As Well-
Carrot & Peas Pulao Chickpeas Cranberry Rice Pilaf Baked Naan Bread Baked Missi Roti
How To Make Lasooni Corn Palak-
Wash the spinach nicely and blanch it (dip it in hot water, remove it immediately after 2 minutes, and place it in a bowl filled with ice cubes and cold water.) This will stop the cooking process and help retain the color. Then, grind spinach into a smooth puree. Take a pan and add oil to it. Add chopped onions and saute for some time. They will look transparent in color. Add the ginger-garlic paste and saute until the raw smell is gone. Then, add coriander powder, turmeric powder, salt, and red chili powder. Saute and add chopped tomatoes to it. Saute till the oil is released. Making masala paste needs some time. It requires 4-5 minutes of continuous stirring. Add spinach puree and cook for 2-3 minutes. Add corn at this time and cook for 2-3 minutes. Taste the seasoning. If the gravy is too thick, add water. The last step is to do the optional tempering part. Add oil to the small pan. Add chopped garlic and dry red chili to it when it’s hot. Pour it over the corn spinach curry. Garnish with cream and serve.
