Baby corn palak is an restaurant inspired recipe with creamy Indian spinach base and goodness of baby corn. Kid's would love it with baby corn in it.

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When ever I see the Mast kalandar platter with corn palak I get way too tempted to try.

Corn capsicum being a hit combo, I thought corn palak also will be delicious.

I told Aj I am going to make this and opened the fridge to find I ran out of sweet corn stock.

If I say Aj I couldn't make it, he would start cribbing. So I was thinking what to do.

Suddenly found baby corn that I got, so changed the plan with baby corn and Aj too was ok with it.

This recipe can easily be adapted with sweet corn too, goes well with simple pulao and rotis.

I tried with both peas pulao and roti. Roti is my choice and pulao is Aj’s.

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Step by step photos

Wash and chop palak roughly. Heat a kadai with oil, add the chopped palak along with chilli.
As we have washed the palak, there will be little water retained in the leaves, it will help in cooking.
Just fry for 1 or two minutes until the volume reduces.

4. Cool down and grind it to puree. Meanwhile you can pressure cook baby corn.

Cut into your desired shape, I chose diagonal cut. Cut each baby corn into 4-5 diagonal pieces.

You can also cut into tiny cylinders. Pressure cook for 3 whistles with little water, salt and ½ teaspoon sugar.

5. Heat kadai with oil and temper with jeera. Add finely chopped onion and fry till transparent.

6. Add ginger garlic paste and fry for a minute in medium flame. Add pureed palak, sugar.

7. Cook for 2 minutes, without losing the colour much. Add cooked baby corn.

8. Mix well, add required salt, cream. Flame should be in low. Adjust water or milk to get desired consistency.

9. Add garam masala finally and mix well. Let it heat up for a minute in low flame, but never let it boil in high flame, to avoid curdling.

Serve with pulao or roti, we had with peas pulao for lunch and with roti for dinner. Both were good.

Recipe card

5 from 1 vote

Baby corn palak is an restaurant inspired recipe with creamy Indian spinach base and goodness of baby corn. Kid's would love it with baby corn in it.

Course Side Dish

Cuisine Indian

Prep Time 15

Cook Time 30

Servings 4 people

Wash and chop palak roughly. Heat a kadai with oil, add the chopped palak along with chilli. As we have washed the palak, there will be little water retained in the leaves, it will help in cooking. Just fry for 1 or two minutes until the volume reduces.
Cool down and grind it to puree. Meanwhile you can pressure cook baby corn. Cut into your desired shape, I chose diagonal cut. I cut each baby corn into 4-5 diagonal pieces. You can also cut into tiny cylinders. Pressure cook for 3 whistles with little water, salt and ½ teaspoon sugar.
Heat kadai with oil and temper with jeera. Add finely chopped onion and fry till transparent.
Add ginger garlic paste and fry for a minute in medium flame. Add pureed palak, sugar.
Cook for 2 minutes, without losing the colour much. Add cooked baby corn.
Mix well, add required salt, cream. Flame should be in low. Adjust water or milk to get desired consistency.
Add garam masala and mix well. Let it heat up for a minute in low flame, never let it boil in high flame, to avoid curdling.

If you don’t have amchoor powder, fry 2 finely chopped tomatoes after onion to proceed with the recipe.
Something tangy should be added to balance the gravy.
Make sure to cook palak properly, otherwise, will end up in bitter gravy.
I realized I added less milk/ water, so mine looks thick, add accordingly.
You can top with butter or ghee while serving to enhance the taste.
You can replace the baby corn with a cup of cooked sweet corn too.

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