How to Make Corn Spinach Curry – Corn Spinach Curry

Corn Spinach the combo leaves my mouth watering. Corn Spinach Curry is healthy, nutritious and yum! Moreover Corn Spinach Curry is easy to make even bachelors can make them home. You can club Corn Spinach Curry with steamed rice Or garlic bread Or even have it like a stew. Somehow Corn and Spinach combination is deadly and their taste nicely blend with each other.

Corn Spinach Curry

Be it corn – spinach sandwich, corn – spinach pizza, pasta Or baked veggies. I just love their taste. I had some american sweet corn lying in my fridge along with spinach leaves. I wasn’t in a mood to eat pasta, noodles so I thought of making some nice curry. Voila the curry came out neat. My neighbors loved them, my friends loved them except my hubby he didn’t like it that much as the rest of gang (: but he had no option infact I gave the curry to him in the lunch box too.

Corn Spinach Curry

My hubby has slightly different taste. More Or less everyone does have a different taste and flair for food. He generally likes to binges on fried stuff like fritters (pakoras), wada sambar, aloo sabzi and the list goes on. Anyways this doesn’t deter me from trying something new and innovative ;)

Next time I will surely try corn-spinach pizza. I am sure the combo will taste yum with some mozarella cheese on top. I am already feeling hungry!

Also I am sending How to Make Corn Spinach Curry as my best recipe of this month – Mar 12 to the YBR event hosted by spiciefoodie.com.

Total Time: 20 mins boiling sweet corn + 5 mins blanching spinach+15 mins cooking

Serves: 5 to 6 people

Ingredients:

  1. 2 tbsp olive oil Or butter Or clarified butter (ghee)
  2. 200 gms boiled american sweet corn
  3. 2 medium sized boiled, peeled potatoes chopped into cubes
  4. 14 to 15  spinach leaves blanched and chopped
  5. 1 bay leaf
  6. 1 tbsp caraway seeds (shahi jeera)
  7. 2 tbsp sunflower seeds
  8. 10 to 12 almonds crushed
  9. 2 tbsp khuskhus seeds
  10. 3 tbsp full cream Or 3 tbsp water
  11. 1 green chili chopped (optional)
  12. 1/2 tbsp sugar
  13. 1 bayleaf
  14. 1 tbsp curry leaf powder
  15. 1 tbsp cumin seed powder
  16. 1 tbsp fennel seed powder
  17. 2 tbsp black pepper powder
  18. 1 cup milk
  19. 3 tbsp vegetable stock (optional)
  20. black salt Or salt as per taste

Method:

Firstly boil the corn and keep aside. In the same manner dip spinach in boiled hot water for 3 o 4 mins. Remove from hot water and place them under running tap Or cold water. Keep this aside too.  Also combine sunflower seeds, almonds and khus khus seeds into a processor. After grinding them for 2 mins add full cream into it. Grind them until smooth paste is formed.

Corn Spinach Curry

Take a broad pan Or wok add oil/butter/ghee. Place it on low fire. Once oil is hot add caraway seeds along with bayleaf. Saute for a minute. Also add sugar.

Corn Spinach Curry

Add the boiled potatoes to it. Stir nicely. Saute for 2 mins.

Corn Spinach Curry

Now add boiled corn. Mix all nicely. Do add green chilies at this point if you using them.

Corn Spinach Curry

It’s time to add the grounded almond-cream paste. Saute for 2 mins.

Corn Spinach Curry

Put all the powdered spices like cumin powder, curry leaf powder and fennel seed powder. Stir all nicely.

Corn Spinach Curry

Add the chopped blanched spinach to it. Mix all well.

Corn Spinach Curry

Lastly add a cup of milk, vegetable stock and black salt for seasoning.

Corn Spinach Curry

Allow to cook for another 3 to 4 mins on medium fire. Check the taste add if spices Or salt required.

Corn Spinach Curry

Switch off the gas. Your Corn Spinach Curry is ready. Serve hot with steamed rice Or bread.

Tip:

  • Vegetable stock is optional. I have used the same water in which I boiled my sweet corn.
  • If you don’t want milk you could add coconut milk to it Or water.
  • You could replace almonds with cashews and sunflower with melon seeds (magaj).
  • More spice is required add little more black pepper powder.
  • Also I have mixed full cream in the grounded paste. If calorie conscious then add water instead of cream.

Enjoy Corn Spinach Curry!

Corn Spinach Curry

The printable version below:

5 from 1 reviews
How to Make Corn Spinach Curry – Corn Spinach Curry
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp olive oil Or butter Or clarified butter (ghee)
  • 200 gms boiled american sweet corn
  • 2 medium sized boiled, peeled potatoes chopped into cubes
  • 14 to 15 spinach leaves blanched and chopped
  • 1 bay leaf
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 tbsp sunflower seeds
  • 10 to 12 almonds crushed
  • 2 tbsp khuskhus seeds
  • 3 tbsp full cream
  • 1 green chili chopped (optional)
  • ½ tbsp sugar
  • 1 bayleaf
  • 1 tbsp curry leaf powder
  • 1 tbsp cumin seed powder
  • 1 tbsp fennel seed powder
  • 2 tbsp black pepper powder
  • 1 cup milk
  • 3 tbsp vegetable stock (optional)
  • black salt Or salt as per taste
Instructions
  1. Firstly boil the corn and keep aside. In the same manner dip spinach in boiled hot water for 3 o 4 mins. Remove from hot water and place them under running tap Or cold water. Keep this aside too. Also combine sunflower seeds, almonds and khus khus seeds into a processor. After grinding them for 2 mins add full cream into it. Grind them until smooth paste is formed.
  2. Take a broad pan Or wok add oil/butter/ghee. Place it on low fire. Once oil is hot add caraway seeds along with bayleaf. Saute for a minute. Also add sugar.
  3. Add the boiled potatoes to it. Stir nicely. Saute for 2 mins.
  4. Now add boiled corn. Mix all nicely. Do add green chilies at this point if you using them.
  5. It's time to add the grounded almond-cream paste. Saute for 2 mins.
  6. Put all the powdered spices like cumin powder, curry leaf powder and fennel seed powder. Stir all nicely.
  7. Add the chopped blanched spinach to it. Mix all well.
  8. Lastly add a cup of milk, vegetable stock and black salt for seasoning.
  9. Allow to cook for another 3 to 4 mins on medium fire. Check the taste add if spices Or salt required.
  10. Switch off the gas. Your Corn Spinach Curry is ready. Serve hot with steamed rice Or bread.
Nutrition Information
Serving size: 5 to 6 people


Comments

  1. says

    This soup looks fanastic. I love corn and spinach together and the curry spices make this a wonderful treat. Congrats on the Top 9.

  2. says

    This looks absolutely fantastic! I have never had corn in my curry, but now I’m dying to find out. Wonderful recipe, thanks for sharing!

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