Sanjeev Kapoor

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Corn And Spinach

Corns cooked in spinach puree

This recipe is from the book Kadai Cooking.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Corn And Spinach

Main Ingredients

Fresh spinach leaves (palak), Corn kernels




Main Course-Veg

Level Of Cooking


Try something new


  • Fresh spinach leaves (palak) blanched and pureed
    4 medium bunches
  • Corn kernels boiled
    2 cups
  • Oil
    2 teaspoons
  • Green chilli chopped
  • Garlic chopped
    6-8 cloves
  • Oil
    to taste
  • Garam masala powder
    1/2 teaspoon
  • Lemon
    1/2 tablespoon
  • Fresh cream
    4 tablespoon


Step 1

Heat the oil in a kadai; add the green chillies and garlic and sauté for half a minute. Add the spinach purée and salt and sauté over medium heat for two or three minutes.

Step 2

Add the garam masala powder and lemon juice and simmer for one minute. Stir in the corn and serve hot, garnished with cream.

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