Jain Style Corn Palak Recipe
A vegetarian North Indian Recipes recipe with spinach leaves (palak) - packed, sweet corn - boiled, salt - to taste. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Jain Style Corn Palak recipe, blanch the spinach leaves and reserve in ice cold water
spinach leaves (palak) - packed(1 cup)sweet corn - boiled(1/2 cup) - 2
Drain and puree into a paste in a mixer grinder
- 3
Saute the ingredients mentioned under "To grind" in 1 teaspoon oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water
tomato(2) - 4
In a heavy bottomed pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt
spinach leaves (palak) - packed(1 cup)salt - to taste - 5
Mix well and let the spinach paste cook for 3 to 4 minutes till it dries up a bit
spinach leaves (palak) - packed(1 cup) - 6
Now add the pureed tomato masala, dry spice powders and corn
sweet corn - boiled(1/2 cup)garam masala powder(1 tablespoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tomato(2)red chilli powder(1/2 teaspoon) - 7
Mix well and let it simmer lightly for 8-10 mins
- 8
Adjust water to desired thickness, adding a tablespoon or two at a time
- 9
Finish with crushed kasuri methi, salt and lemon juice
salt - to tastekasuri methi (dried fenugreek leaves)(1/2 tablespoon)lemon juice(1 teaspoon) - 10
Mix everything well and it is ready to be served
- 11
Serve Jain Style Corn Palak along with Phulka, Pudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner
sweet corn - boiled(1/2 cup)
Rate this recipe
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Jain Style Corn Palak Recipe
A vegetarian North Indian Recipes recipe with spinach leaves (palak) - packed, sweet corn - boiled, salt - to taste. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Jain Style Corn Palak recipe, blanch the spinach leaves and reserve in ice cold water
spinach leaves (palak) - packed(1 cup)sweet corn - boiled(1/2 cup) - 2
Drain and puree into a paste in a mixer grinder
- 3
Saute the ingredients mentioned under "To grind" in 1 teaspoon oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water
tomato(2) - 4
In a heavy bottomed pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt
spinach leaves (palak) - packed(1 cup)salt - to taste - 5
Mix well and let the spinach paste cook for 3 to 4 minutes till it dries up a bit
spinach leaves (palak) - packed(1 cup) - 6
Now add the pureed tomato masala, dry spice powders and corn
sweet corn - boiled(1/2 cup)garam masala powder(1 tablespoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)tomato(2)red chilli powder(1/2 teaspoon) - 7
Mix well and let it simmer lightly for 8-10 mins
- 8
Adjust water to desired thickness, adding a tablespoon or two at a time
- 9
Finish with crushed kasuri methi, salt and lemon juice
salt - to tastekasuri methi (dried fenugreek leaves)(1/2 tablespoon)lemon juice(1 teaspoon) - 10
Mix everything well and it is ready to be served
- 11
Serve Jain Style Corn Palak along with Phulka, Pudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner
sweet corn - boiled(1/2 cup)
Rate this recipe
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