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    Home » Recipes » Side Dish For Chapati

    Baby corn palak gravy | Palak baby corn recipe

    March 31, 2015 by Raks Anand 8 Comments / Jump to Recipe

    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.

    Baby corn palak recipe
    Baby corn palak
    Jump to:
    • Step by step photos
    • Recipe card

    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.

    Related posts

    • Baby corn pulao
    • Mix veg palak
    • Baby corn masala

    Step by step photos

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

    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.

    2-cook

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

    3-tadka

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

    4-fry

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

    5-fry

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

    6-add

    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.

    7-add-garam

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

    palak baby corn
    Palak baby corn

    Recipe card

    palak baby corn
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    Baby corn palak recipe

    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 minutes
    Cook Time 30 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 2 cups Palak Indian spinach, chopped
    • 12 Baby corn
    • 1 Onion
    • 4 Green chilli
    • 1 teaspoon Ginger garlic paste
    • ¾ teaspoon Amchoor powder
    • ¼ cup Cooking cream or Milk – ½ cup
    • ¾ teaspoon Garam masala
    • 1 teaspoon Sugar
    • Salt as needed
    • 1 teaspoon Oil

    To temper

    • 1 tablespoon Oil
    • 1 teaspoon Cumin seeds
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    • 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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    More Side Dish For Chapati

    • Aloo matar gravy recipe | Side dish for Chapati
    • Matar mushroom recipe, Mushroom matar masala
    • Corn capsicum masala recipe, how to make
    • Ridge gourd sabji | Turai ki sabji | Luffa recipes

    Reader Interactions

    Comments

    1. jeyashri suresh

      March 31, 2015 at 10:41 am

      Super tempting and vibrant color gravy.

      Reply
    2. Veena Theagarajan

      March 31, 2015 at 12:40 pm

      super healthy and tempting curry.. one of my fav combo.. I do add tomatoes

      Reply
    3. Satrupa

      March 31, 2015 at 7:11 pm

      Very flavorful ..... luv the color of the curry. Tempting.

      Reply
    4. Ruchi Indu

      April 01, 2015 at 6:24 am

      nice green colored gravy

      Reply
    5. Jan Kan

      October 10, 2015 at 1:23 pm

      Hey Raji! I live in Singapore too! Where do you buy Palak here? Whats it called here?

      Reply
    6. Raks anand

      October 10, 2015 at 1:30 pm

      I buy indian spinach from Mustafa also Chinese spinach from Fairprice (Phuay Leng)

      Reply
    7. lakshMi Manikandan

      October 27, 2017 at 3:52 am

      Hi Raji, i just tried this recipe of yours today and it was so yummy that even my 2 yr old dd liked it. Really happy for that 🙂 thanks to you!!

      Reply
    8. Raks anand

      October 27, 2017 at 3:56 am

      Thanks a lot for your feedback Lakshmi 🙂

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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