After years of eating palak paired with just paneer this was love at first bite! This version of spinach has the fragrant and pungently spiced spinach paired with the sweet juicy corn. I was introduced to the dish by my mother-in-law who tells me this is a big hit in the kitty party and marriage menus. Well I wouldn't miss it on either occasions.
You can add frozen or fresh corn, just microwave it for 5 (3 for fresh) minutes on high to soften the corn.
3 bunches fresh spinach or 3 cups frozen spinach
3/4 cup corn, cooked (see above)
1 medium onion (125 grams)
3-4 green chilies
1 1/2 tablespoons peanut oil
1/2 teaspoon jeera (cumin seeds)
Pinch hing (asafoetida)
1/4 teaspoon turmeric
3/4 teaspoon dhania-jeera powder (cumin coriander)
1 teaspoon corn flour mixed in water
Wash the spinach well and cut the stems from the leaves. Sprinkle some water on the spinach and microwave for about 5 minutes on high power, stirring once, till it is wilted and partly cooked. Set aside to cool. Alternatively pressure cook with 1/2 cup water for one whistle. Blend to make a smooth puree. (if using frozen spinach, microwave and puree). Make a puree of onions, tomato and chilies.
Heat a wok and add the oil to it. When heated, add the hing and cumin seeds and when they start to crackle, add the onion paste. Saute on low heat till the liquid has evaporated and the oil starts to leave the masala. Add the spinach puree and the spices. Bring to a boil. Continue to cook and add the corn and salt at this time. Also add the corn flour paste. This will thicken the puree and make it smoother. Check for salt and spices and adjust. Corn Palak is ready!
Serve hot with parathas or naans!