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Baby Corn Palak

A family recipe since May 2009

A vibrant, creamy spinach curry studded with tender baby corn and a velvety cashew finish. Light, comforting, and perfect with roti or steamed rice on a weeknight.

35 min total4 servings

Ingredients

  • Spinach (palak) - 2 whole
  • Baby corn - 10 whole
  • Onion - 2 whole
  • Ginger-garlic paste - 1 1/2 tbsp
  • Tomato - 2 whole
  • Green chili - 3 whole
  • Cumin powder - 1/4 tsp
  • Red chili powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Cashew nuts - 5 whole
  • Salt
  • Oil

Instructions

  1. 1Soak the cashew nuts in warm water until softened, then drain and grind them to a smooth paste; set aside.
  2. 2Wash the spinach thoroughly, blanch it briefly in boiling water, cool in ice water if you like to preserve color, then blend to a smooth paste.
  3. 3Heat the oil in a pan, add the chopped onion, ginger-garlic paste and chopped green chilies, and sauté until the onion is soft and translucent and fragrant.
  4. 4Add the chopped tomato and red chili powder to the pan and cook until the tomato breaks down and the mixture becomes saucy.
  5. 5Stir in the spinach paste, cumin powder, garam masala powder and salt, add enough water to reach your preferred consistency, and bring the mixture to a boil.
  6. 6When the curry starts boiling, add the baby corn, cover the pan, and cook for 5 minutes so the corn absorbs the flavors.
  7. 7Once the gravy reduces and begins to thicken, add the cashew paste, lower the heat, and boil again for 5 more minutes to marry the flavors and thicken the sauce.
  8. 8Serve hot with roti or rice.
  9. 9Optional: finish with a drizzle of cream or a squeeze of lemon for brightness, if you like.

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