Healthy and easy Spinach Corn Curry. Serve it with rice or any bread of your choice.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 4
  • Category: Entree
  • Cuisine: Indian

Ingredients

  • 500 grams baby spinach
  • 1.5 cups sweet corn
  • 1 inch ginger (roughly chopped)
  • 3-4 garlic cloves (big, roughly chopped)
  • 2 green chili (roughly chopped)
  • 1 onion (medium, chopped)
  • 2 to matoes (medium, chopped)
  • 3 teaspoons vegetable oil
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon sugar
  • ¼ cup + 2 tablespoons milk (divided)
  • ½ cup water
  • salt (to taste)
  • 1 teaspoon ghee
  • ⅛ teaspoon red chili powder
  • 1-2 teaspoons lemon juice (optional)

Method

  1. In a pan, add washed baby spinach.
  2. Cook for 2 minutes or till spinach is wilted. Drain and set aside.
  3. In the same pan heat 2-3 teaspoons of oil. Once oil is hot, add roughly chopped ginger, garlic and green chili. Saute till raw smell goes away, around 1 minute.
  4. Add chopped onion and cook for 2-3 minutes.
  5. Add chopped tomatoes and mix.
  6. Cook the tomatoes for around 5 minutes or till tomatoes turn mushy.
  7. Add the wilted spinach and mix and cook for a minute.
  8. Next add in the dry spices - garam masala powder and coriander powder. Also add salt.
  9. Cook the spinach with the spices for 2 minutes.
  10. Remove from heat and let the mixture cool down.
  11. Transfer to a mixer, add 1/4 cup of milk (or coconut milk if vegan) and blend to a smooth paste. Set aside.
  12. In a pan, now heat 1 teaspoon ghee (or butter or oil if vegan). Add red chili powder and saute for few seconds.
  13. Then add the sweet corn and saute for 1-2 minutes. I used frozen corn and put them in warm water for 5 minutes before using in the recipe.
  14. Add the pureed spinach paste and mix. Cook for 2 minutes and then add sugar, 2 tablespoons milk and 1/2 cup water.
  15. Mix everything together and let it simmer for 5 minutes. Squeeze in some lemon juice (optional). Check seasoning and adjust to taste.
  16. Serve the spinach corn curry hot with rice or any bread of your choice.

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.