Simple, practical, and full of everyday flavour, Corn Palak - Curried Corn and Greens is a vegan, vegetarian Gluten-free, Indian, Vegan side made with oil, coriander seeds, and chopped onion in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Side
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 1 tsp oil
  • 1/4 tsp coriander seeds (coarsely crushed in a mortar pestle or spice grinder)
  • 1/2 cup chopped onion
  • 1 tbsp finely chopped garlic (3 to 4 cloves)
  • 1/4 tsp red pepper flakes
  • 1.5 cups corn kernels (thawed if frozen)
  • 1/2 tsp garam masala (or use curry powder of choice)
  • 1/4 tsp cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 cups chopped greens (chard, baby spinach etc, mix in some fresh dill for variation)
  • 1/3 to 1/2 tsp salt
  • cilantro and lemon juice for garnish

Method

  1. Heat oil in a skillet over medium heat. Add coarsely crushed coriander seeds and let them cook for a minute. (or use 1/2 tsp ground coriander and add at step 2). Add onion and garlic and cook until translucent. 4 to 5 mins.
  2. Add the pepper flakes and corn and mix. Cook for 5 minutes. Add in the spices and cook for a minute.
  3. Add in chopped greens, salt and 2 -3 tbsp of water. cover and cook for 5 minutes. mix well, taste and adjust salt and heat. Continue to cook for another 4 to 5 minutes until greens are wilted and corn is cooked to preference. Garnish liberally with cilantro and a dash of lemon.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.