Makai palak

Makai palak

Makai Palak – Spicy sweet corn cooked in spinach gravy. The recipe is perfect combo of color and flavour. Sweetness of corn compliments spiced spinach gravy, while yellow corn contrast green spinach


  • 250 grams spinach/ palak)
  • 250 grams sweet corn kernels / makai
  • 1 green chilly
  • 1/2 inch ginger piece
  • 3 -4 cloves garlic
  • 2 onions
  • 2 tomatoes
  • 1/4 cup fresh cream
  • 1/4 teaspoon kasuri methi/ dried fenugreek leaves
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons ghee


  1. Boil and blanch spinach. Cool and blend spinach along with green chilli to paste. Keep aside.
  2. Heat ghee. Fry kasoori methi, cumin seeds. Roast ginger garlic paste and onion paste till raw smell goes away.
  3. Add tomato puree, stir fry. Add spice powders - turmeric powder, red chilli, garam masala. Saute till oil separates.
  4. Add palak puree. Mix well. Cook for 4-5 minutes.
  5. Add fresh cream. Adjust taste with salt.
  6. Add boiled sweet corn kernels / makai. Simmer for 2-3 minutes.
  7. Serve makai palak along with steamed rice / naan.

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