After having classic palak paneer at the dhabas during my time in Delhi. Another palak recipe that I found unique and experimental was Palak Corn.

We usually have a combination of palak with paneer, dal, mushroom, etc but with corn I never thought that it would taste so good. The sweetness of corn goes really well with the bland taste of palak and makes the dish interesting. In case, you do not have paneer it can substitute it in the palak paneer recipe.

This recipe is a complete pack of nutritional values due to the presence of palak and corn, also it is delicious and full of flavours because of the Indian tadka of the spices and garlic. Garnished with some fresh cream and served with hot homemade roti, nan, or jeera rice. This makes me crave for the food at the dhaba every time.

Serves – 4 

Ingredients: 
2 cup palak puree (spinach)
1 large tomato, pureed,
1 large onion, finely chopped,
1 cup of frozen corn,
2 small bay leaves (tej patta)
2 cardamoms (ellachi)
2-3 cloves (lavang)
1-2 cinnamon (dal chini)

For Tempering:
1 tbsp ghee,
2 tsp cumin seeds,
1 whole red chili,
2-3 crushed garlic,

Method: 

1. To make palak puree, take washed and cleaned palak and chop off the excess stem. Add this palak leaves into hot boiling water and remove immediately within a minute and put them into ice-cold water. 
2. Once the palak is completely cool down, drain the excess water, and add palak, 3-4 slit green chilies into a mixer jar and grind it into a smooth paste without adding little water if required.
3. To start with the recipe, heat oil in a pan and add all the khada masala that is jeera, dal chini, lavang, tej patta, ellachi followed by red chilli, finely chopped onion and crushed garlic. Saute the ingredients for 6-7 mins until the onion is cooked.
4. Add the tomato puree and sauté for another 3-4 mins on a low flame.
5. Then add the fresh corn and mix well.
6. Add little water just enough to cook the corn and add salt as per taste, red chilli powder, turmeric powder, and mix well. Cover the pan with a lid and allow the corn to cook.
7. After the corn is cooked, add palak puree and mix well. Simmer for 5-7 mins.
8. Now in a separate tadka pan, heat 1 tsp ghee, add jeera, garlic, and red chili. The tadaka for garnishing is ready.
9. Serve the gravy in a serving bowl and add tadaka over it.

Notes:
Do not overcook, after the palak puree is added as it will change the colour of the palak.