Jain Style Corn Palak

Name: Jain Style Corn Palak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Spinach (packed); 1/2 cup Sweet Corn (boiled); 1 tsp salt; 1/2 TBSP Kasuri Methi; 1 tsp sugar; 1 tsp Lemon Juice; 1 TBSP Garam Masala; 1/2 tsp Red Chilli Powder; 1/2 tsp Roasted Cumin Powder; 1 TBSP Oil; 2 Tomatoes (medium); 2 Green Chillies (medium spicy); 10 Cashewnuts; 1 tsp Oil; 1/2 tsp Cumin seeds (Cumin); 1/4 tsp Asafoetida (omit if you want it gluten free); 1/2 tsp Kashmiri Red chilli powder (optional)

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We love Corn and Spinach at home, and make Dal Palak for dinner or a Corn Sundal / Steamed Corn for snacking. Served with Hot Phulkas / Chapatis / Kalonji naan (wholewheat flatbreads) & Masala Arbi (recipe soon), it makes for a very interesting side dish. Do try this out and let me know how you liked them.

Corn and Palak (spinach) make a lovely combo as we relish in this Jain style recipe and the Grilled Corn-spinach Cheesy Sandwich. We also love this Jain Style Corn Palak with Ajwaini Poori

Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice.

FAQs to make a great Jain style Corn Palak

Fresh or frozen spinach can be used, although organic baby spinach yieleds the best results.
Blanch with a pinch of sugar to retain the lovely colour of the spinach.
Other greens like fenugreek (methi), amaranth (Chawli) , Sarson (mustard) may be blanched and added to the gravy paste for a variation.

Other dishes with Corn you make like:

Grilled Corn Spinach Cheese Sandwich

An easy-peasy Sandwich with the goodness of Spinach and Corn.

Can be made with or without cheese too.

Check out this recipe

Grilled Corn Mango Salsa

A fresh Summery Salsa with Grilled Corn and Semi Ripe Mango

Check out this recipe

Airfryer Corn and Swiss Chard Kebab

Corn and Swiss Chard come together in a delicious kebab made in an air fryer with very little oil. This kebab is Gluten Free, Vegan and low fat too

Check out this recipe

Other side dishes with Roti / Chapati / Naan you may like:

Low Fat Punjabi Style Dum Aloo Recipe

Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.

Check out this recipe

Mixed Veg Kurma | Side Dish for Chapati , Poori, Rice, Idly etc

A Gluten Free, Vegan Gravy made with poppy seeds , coconut and spices. Served with Indian Breakfast or Flatbreads like Roti/ Chapati

Check out this recipe

Lauki Methi Kofta Curry

Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.

Check out this recipe

Punjabi Channa Masala

Punjabi Kala Channa is a delicious gluten Free, vegan side dish for Roti/Naan/ Rice made with black Chickpeas simmered in a tomato-base and basic pantry spices

Check out this recipe

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What you need to make Jain Style Corn Palak

Prep time : 15 mins, Cook time : 15 mins, serves : 2 Spice level : medium

Course : Side Dish ; Cuisine: Indian

Ingredients:

1 cup Spinach (packed)
1/2 cup Sweet Corn (boiled)
1 tsp Salt
1/2 TBSP Kasuri methi
1 tsp Sugar
1 tsp Lemon juice
1 TBSP Garam Masala
1/2 tsp Red chilli powder
1/2 tsp Cumin powder
1 TBSP Oil

To grind:

2 Tomatoes (medium)
2 Green Chillies (medium spicy)
10 cashewnuts

Tempering:(opt.)

1 tsp oil
1/2 tsp Cumin seeds (Cumin)
1/4 tsp Asafoetida (omit if you want it gluten free)
1/2 tsp Kashmiri Red chilli powder (optional)

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will respond them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds. Subscribe to my mailing list to get the new recipes straight in your mailbox.

Method to make Jain Style Corn Palak:

Blanch spinach leaves and reserve in ice cold water. Drain and puree into a paste.
Saute the ingredients under “To grind” in 1 tsp oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.
In a pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. mix well and let the spinach paste cook for 3-4 mins till it dries up a bit.
Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins. Adjust water to desired thickness, adding a tablespoon or two at a time.
Finish with crushed kasuri methi and lemon juice. Adjust salt if required.