How to make Makai Palak Recipe - Fresh corns cooked in a spincach based gravy

This recipe has featured on the show Khanakhazana.

Main Ingredients : American corn kernels (अमेरिकन मकई के दाने), Spinach (पालक)

Cuisine : Punjabi

Course : Main Course_Veg

Makai Palak

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Makai Palak checkout Makai Palak . You can also find more Main Course_Veg recipes like Baked Bread And Vegetable Pudding, Hara Choliya Dahi Ka Chounk, Paneer Corn Sabzi, Beetroot Til Ki Sabzi. Or try out these recipes from Punjabi Cuisine like Baingan Chana Dal, Dahi ki Sabzi, Bhen Aloo, Tricolor Paneer Tikka.

Makai Palak Recipe Card

Makai Palak

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Makai Palak

  • American corn kernels boiled 1/2 cup

  • Spinach chopped 2 bunch

  • Oil 1 tablespoon

  • Onions chopped 2 medium

  • Garlic paste 2 teaspoon

  • Green chillies chopped 2

  • Ginger cut into thin strips 1 inch stick

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Dry mango powder (amchur) 1/2 teaspoon

  • Salt to taste

  • Yogurt 1/4 cup

  • Garam masala powder 1/2 teaspoon

  • Kasoori methi roasted and powdered 1/2 teaspoon


Step 1

Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai.

Step 2

Add onion and sauté till lightly browned. Add garlic paste and stir. Add green chillies, ginger strips and sauté till browned. Add red chilli power, turmeric powder, amchur and stir.

Step 3

Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder.

Step 4

Stir and take off the heat. Serve hot with chapatti or parantha.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.