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Spoon going into corn palak to show the texture and garlic tadka

Lasooni Corn Palak | Makai Palak

A lush green spinach based gravy thats mildly spiced and extra garlicky with sweet corn in it. This restaurant style Indian curry is creamy, flavourful and has a beautiful texture.
Course Main Course
Cuisine Indian
Diet Hindu, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 223kcal
Author Richa


For Curry:

  • 2 tablespoons Ghee divided
  • 6 cloves Garlic chopped
  • 1-2 Green Chillies chopped
  • 1 Onion sliced
  • 150 grams chopped Palak spinach, stems and roots removed - approximately one bunch
  • 15 grams fresh Coriander roots removed - approximately ¼ cup
  • 1 Bay leaf
  • 2 Cardamom Pods
  • 2 Cloves
  • 1 large Tomato finely chopped
  • ½ teaspoon Jeera Powder ground cumin
  • ½ teaspoon Coriander Powder dhaniya powder
  • ¼ teaspoon Garam Masala Powder
  • 1 teaspoon Salt
  • 1 teaspoon Kasuri Methi roasted and crushed into a powder
  • ¾ cup Corn fresh or frozen; defrost if frozen
  • 2 tablespoon Cream

For the Tadka/Tempering

  • 1.5 tablespoons Ghee
  • 5 Garlic Cloves sliced
  • 2-3 whole Dried Red Chillies
  • 1 teaspoon Jeera
  • 1 teaspoon Red Chilli Powder


For Curry:

  • Heat a tablespoon of ghee in a pan and saute garlic for 30 seconds. Add sliced onions and green chillies and saute till the onion is just starting to become light brown. Add the palak (spinach) and coriander leaves and saute for a minute. Then turn off the heat and cover and let the leaves wilt for another 2-3 minutes. Set this aside to cool and then blend to a paste.
  • In the same pan, heat ghee and saute bay leaf, cardamom and cloves for a minute. Add tomatoes, jeera powder, coriander powder and salt and cook the tomatoes for 4-5 minutes till soft. Add kasuri methi and garam masala and cook for another minute.
  • Add the pureed spinach and bring this to a gentle boil. Add the corn and allow to cook for 2-3 minutes or until softened. Add the cream and mix.

For the Tadka/Tempering

  • Finally make the tadka by add ghee and garlic to a small pan. Cook the garlic till it's golden brown. Then add whole red chillies and jeera. Once the jeera starts spluttering, turn off the flame and add chilli powder.
  • Pour this tadka on the corn palak gravy for an extra garlicky kick! Serve hot.



  1. Use fresh tender spinach leaves. You can discard the stems or use them for any other dish. Tender stems however, can be used. 
  2. I only use corn for this dish. However, it is super versatile. You can add your favourite vegetables like onion, bell peppers, potato etc., or even proteins like paneer, chicken or mutton. The cook time will vary accordingly.
  3. To make this dish vegan, you can substitute fresh cream with coconut cream. You can also skip the cream if required.  
  4. If the spinach tastes bitter, you can add half a teaspoon of sugar and adjust it to your liking. 


Calories: 223kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 669mg | Potassium: 527mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4628IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 2mg