Corn Palak. Curried corn and Greens. Seasonal greens, chard and spinach with corn and spices make for a quick side, taco filling or addition to a salad. Vegan Gluten-free Soy-free Recipe.

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.