Palak Corn

🔥 Prep

• Rinse the 300 g spinach thoroughly, remove tough stems, and roughly chop.
• Measure out 100 g sweet corn kernels (if using frozen, thaw).
• Peel and finely chop 1 onion.
• Peel and mince 6 cloves garlic.
• Slit 2 green chillies lengthwise (or finely chop).
• Measure 1.5 tbsp butter into a small bowl.
• Measure 1.25 tsp salt and keep ready.
• Measure 50 ml water into a measuring cup.

🔥 Cook

• 1. Heat the pan over medium heat and melt the 1.5 tbsp butter until it foams, about 30 seconds.
• 2. Add the chopped onion and sauté for 2–3 minutes until translucent.
• 3. Stir in the minced garlic and slit green chillies; cook for 30 seconds until fragrant.
• 4. Add the 100 g sweet corn kernels and the 50 ml water; bring to a gentle simmer and cook for 2 minutes.
• 5. Add the chopped spinach to the pan; toss and cook for 2–3 minutes until wilted.
• 6. Reduce heat to low, cover the pan, and let the mixture simmer for 4 minutes to allow flavors to meld.
• 7. Optional: Transfer the mixture to a blender, blend until smooth (or leave chunky), then return to pan.
• 8. Stir in the 1.25 tsp salt, adjust seasoning, and cook for another 1 minute on low heat to thicken the gravy.
• 9. Turn off the heat and let the dish rest for 1 minute before serving.

🔥 Serve

• Spoon the Palak Corn into a warm serving bowl and garnish with a drizzle of melted butter or a squeeze of lemon if desired.
• Serve hot with freshly made roti, paratha, or steamed basmati rice.
• Pair with a side of cucumber raita or plain yogurt for a complete meal.