palak corn curry recipe, how to make palak corn | spinach corn recipe

by dassana amit updated February 1, 2014

palak corn recipe – spinach and sweet corn is one of my favorite combination. the sweetness of the corn goes very well with the slight bland taste of spinach or palak…

i always end up adding these two in pasta, rice and in veggie bakes. this palak corn curry is a variation of the palak paneer, but more creamy as i have added ground melon seeds and cashews in the curry. there is also low fat cream in the recipe. you can skip the cream if you prefer.

the end result is a lightly spiced, smooth, creamy and nutritious curry. the recipe can also be made for kids who are usually not fond of spinach.

this palak corn curry goes very well with with naan, rotis or jeera rice.

if you like both spinach and corn, then there is already another recipe on the blog – corn spinach.

if you are looking for more palak recipes then do check palak paneer, palak mushroom, aloo palak curry, palak khichdi and palak dal recipe.

palak corn recipe – spinach corn recipe

Author: dassana

Recipe type: main

Cuisine: indian

• 1 bunch spinach/palak – yields approx 2 to 2.5 cups puree
• 1 tsp cumin seeds
• a pinch of turmeric powder
• ¼ tsp red chili powder/lal mirch powder
• a pinch of asafoetida/hing
• ¼ or ½ tsp garam masala powder
• ½ tsp crushed kasuri methi/dry fenugreek leaves
• ¼ cup cream (20% to 25% low fat), whisked till smooth – i used amul cream
• 2 cups boiled corn kernels or peas
• 1 cup water
• 2-3 tbsp oil or butter ( i used peanut oil )

• 1 medium sized onion, chopped
• 1 medium sized tomato, roughly chopped
• 1 inch ginger/adrak
• 3-4 garlic
• 1 or 2 green chilies
• 2 tbsp chopped or broken cashews.
• ½ tbsp magaz or melon seeds. you can also use watermelon seeds.

1. in a small grinder or blender, add all the ingredients for the masala paste.
2. grind or blend to a smooth paste. add very little water if required while grinding.
3. keep this masala paste aside.

1. rinse the spinach very well in water. boil water with water. add the spinach to this boiled water.
2. switch off the flame and let the spinach leaves be immersed in the water for 2 to 3 minutes.
3. drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. keep for 2-3 minutes.
4. in a blender, make a semi-fine or smooth spinach puree adding very little water.
5. keep aside.

1. first steam or boil the corn kernels and keep aside.
2. heat oil or butter in a thick bottomed pan. fry the cumin first till they become aromatic and are browned.
3. now add the ground masala paste and saute stirring often.
4. add the turmeric powder, red chili powder, asafoetida and garam masala powder.
5. keep on stirring the masala till the oil stars to leave the sides of the paste.
6. after 1-2 minutes when the oil has begin to leave the masala paste and its color has changed, add the spinach puree and stir.
7. pour water and season with salt. simmer the whole curry for 6-7 minutes on a low flame. add the boiled corn kernels and simmer for 1-2 minutes more.
8. whip or beat the cream till smooth
9. now add the cream and the kasuri methi. stir and cook further for ½ to 1 minute.
10. garnish with ginger juliennes and serve the corn palak hot with naan, rotis or jeera rice.

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Gluten Free Coconut Cookies: Tropical Treat

I know these coconut cookies aren't the most exciting, but after the holidays, I just don't want decadent. I want plain and simple and these fit the bill perfectly! If these aren't exciting enough for you, check out these gluten-free chocolate peanut butter macaroons. Chocolate + peanut butter + coconut. It's a pretty awesome combination.

These coconut cookies have shredded coconut, coconut oil, butter, extract, and flour. I guess this is kind of obvious, but with five different types of coconut ingredients, these are for coconut lovers only! And as a bonus, they're super allergy friendly. These are perfect for anyone who eats grain-free, gluten-free, dairy-free or vegan.

The outsides are perfectly crisp and the centers are chewy. They do tend to get a little crumbly if you bake them too long so be careful to not let the cookies get too brown!

As I've already mentioned, this recipe uses coconut butter. It's not such a common ingredient to have around, so if you don't have any or can't find any, don't fret. You can simply leave it out. I've made these with and without it and the only difference is that they're slightly crumbly without it.

And don't get your coconut butter and coconut oil confused! Coconut butter is the ground meat of a coconut, whereas coconut oil is just the fat extracted from the meat. And to make things even more confusing, coconut butter also goes by creamed coconut and coconut cream. Before buying expensive coconut butter on Amazon, try your local Asian food shop. Mine has creamed coconut for only a few dollars and it's as thick and creamy as the more expensive kind.

If these coconut cookies sound good but you just don't feel like turning on the oven, try these grain-free coconut balls. They're ready to go in less than 5 minutes! Or if you don't happen to have coconut flour handy, these whole wheat coconut muffins are sure to please.

Gluten Free Coconut Cookies Recipe

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Ingredients

• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 2 tablespoons coconut butter
• 1/2 teaspoon coconut extract
• 1 cup almond flour
• 1/3 cup coconut flour
• 1/2 cup unsweetened shredded coconut, plus 1/4 cup for rolling (rolling is optional)
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

Directions

1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
2. In a large microwave safe bowl, melt the coconut oil in the microwave. Stir in the maple syrup, coconut butter and coconut extract and mix until combined.
3. Add the remaining ingredients, except for the additional shredded coconut, and stir until thoroughly combined.
4. Roll the dough into eighteen 1" balls. If the dough is too soft to roll into balls, refrigerate for about 30 minutes or until firm.
5. Roll the balls in the shredded coconut, if desired, and place one inch apart on the baking sheet.
6. Bake for 10 minutes or until the cookies brown lightly around the edges.
7. Remove the cookies to a wire rack to cool completely.
8. Store the cookies in an airtight container and store at room temperature for up to one week.

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