Gravy, Sides

Jain Style Corn Palak | How to make Makai Palak Gravy in Jain Style | Side Dishes

We love Corn and Spinach at home, and make Dal Palak for dinner or a Corn Sundal / Steamed Corn for snacking. Served with Hot Phulkas / Chapatis / Kalonji naan (wholewheat flatbreads) & Masala Arbi (recipe soon), it makes for a very interesting side dish. Do try this out and let me know how you liked them.

Corn and Palak (spinach) make a lovely combo as we relish in this Jain style recipe and the Grilled Corn-spinach Cheesy Sandwich. We also love this Jain Style Corn Palak with Ajwaini Poori

Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice. Pin

FAQs to make a great Jain style Corn Palak

  1. Fresh or frozen spinach can be used, although organic baby spinach yieleds the best results.
  2. Blanch with a pinch of sugar to retain the lovely colour of the spinach.
  3. Other greens like fenugreek (methi), amaranth (Chawli) , Sarson (mustard) may be blanched and added to the gravy paste for a variation. 

Other dishes with Corn you make like:

Grilled Corn Spinach Cheese Sandwich
An easy-peasy Sandwich with the goodness of Spinach and Corn. 
Can be made with or without cheese too.
Check out this recipe
Grilled Corn and Spinach Sandwich
Grilled Corn Mango Salsa
A fresh Summery Salsa with Grilled Corn and Semi Ripe Mango
Check out this recipe
Grilled Corn Mango Salsa
Airfryer Corn and Swiss Chard Kebab
Corn and Swiss Chard come together in a delicious kebab made in an air fryer with very little oil. This kebab is Gluten Free, Vegan and low fat too  
Check out this recipe
Corn and Swiss Chard come together in a delicious kebab made in an air fryer with very little oil. This kebab is Gluten Free, Vegan and low fat too

Other side dishes with Roti / Chapati / Naan you may like:

Low Fat Punjabi Style Dum Aloo Recipe
A Delectable No-Dairy Gluten Free and Vegan Punjabi style gravy with Baby Potatoes
Check out this recipe
Low Fat Punjabi Style Dum Aloo
Mixed Veg Kurma | Side Dish for Chapati , Poori, Rice, Idly etc
A Gluten Free, Vegan Gravy made with poppy seeds , coconut and spices. Served with Indian Breakfast or Flatbreads like Roti/ Chapati
Check out this recipe
Veg kurma
Lauki Methi Kofta Curry
Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice. 
Check out this recipe
Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.
Punjabi Channa Masala
A delicious gluten Free, vegan side dish for Roti/Naan/ Rice made with black Chickpeas simmered in a tomato-base and basic pantry spices
Check out this recipe
Punjabi Kala Channa

Pin for later!

Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice.Pin

What you need to make Jain Style Corn Palak

Prep time : 15 mins, Cook time : 15 mins, serves : 2 Spice level : medium

Course : Side Dish ; Cuisine: Indian

Ingredients:

  • 1 cup Spinach (packed)
  • 1/2 cup Sweet Corn (boiled)
  • 1 tsp Salt
  • 1/2 TBSP Kasuri methi
  • 1 tsp Sugar
  • 1 tsp Lemon juice
  • 1 TBSP Garam Masala
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Cumin powder
  • 1 TBSP Oil

To grind:

  • 2 Tomatoes (medium)
  • 2 Green Chillies (medium spicy)
  • 10 cashewnuts

Tempering:(opt.)

  • 1 tsp oil
  • 1/2 tsp Cumin seeds (Cumin)
  • 1/4 tsp Asafoetida (omit if you want it gluten free)
  • 1/2 tsp Kashmiri Red chilli powder (optional)

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will respond them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds. Subscribe to my mailing list to get the new recipes straight in your mailbox.

Method to make Jain Style Corn Palak:

  1. Blanch spinach leaves and reserve in ice cold water. Drain and puree into a paste.
  2. Saute the ingredients under “To grind” in 1 tsp oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.
  3. In a pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. mix well and let the spinach paste cook for 3-4 mins till it dries up a bit.
  4. Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins. Adjust water to desired thickness, adding a tablespoon or two at a time.
  5. Finish with crushed kasuri methi and lemon juice. Adjust salt if required.
Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice.Pin
Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice.Pin

Jain Style Corn Palak

Kalyani
Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice. 
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Curry, Gravy, Side Dish
Cuisine Indian, North Indian
Servings 2 servings

Equipment

  • 1 Kadai
  • 1 Wet Blender

Ingredients
  

  • 1 cup Spinach packed
  • 1/2 cup Sweet Corn boiled
  • 1 tsp salt
  • 1/2 TBSP Kasuri Methi
  • 1 tsp sugar
  • 1 tsp Lemon Juice
  • 1 TBSP Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Roasted Cumin Powder
  • 1 TBSP Oil
  • 2 Tomatoes medium
  • 2 Green Chillies medium spicy
  • 10 Cashewnuts
  • 1 tsp Oil
  • 1/2 tsp Cumin seeds Cumin
  • 1/4 tsp Asafoetida omit if you want it gluten free
  • 1/2 tsp Kashmiri Red chilli powder optional

Instructions
 

  • Blanch spinach leaves and reserve in ice cold water. Drain and puree into a paste.
  • Saute the ingredients under “To grind” in 1 tsp oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.
  • In a pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. mix well and let the spinach paste cook for 3-4 mins till it dries up a bit.
  • Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins. Adjust water to desired thickness, adding a tablespoon or two at a time.
  • Finish with crushed kasuri methi and lemon juice. Adjust salt if required.

Notes

  1. Fresh or frozen spinach can be used, although organic baby spinach yieleds the best results.
  2. Blanch with a pinch of sugar to retain the lovely colour of the spinach.
  3. Other greens like fenugreek (methi), amaranth (Chawli) , Sarson (mustard) may be blanched and added to the gravy paste for a variation. 
Keyword Corn, Corn Palak, How to make Corn Palak, Jain dishes, No Onion No garlic, Palak, Side Dish, Side dish for Chapati, Spinach
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16 Comments

  1. www.annapurnaz.in

    I'm surely going to please one of my jain friend with this healthy n tasteful dish…

  2. Amara’s cooking

    Very healthy dish, goes well with roti or rice:)

  3. Saraswathi Ganeshan

    I love this corn palak, yummy side dish for roti and puloa..

  4. What a delicious palak and corn curry Kalyani. Bookmarked to try soon.

  5. cookingwithsapana

    Delicious looking makai palak curry.Lovely side for roti.

  6. Priya Suresh

    Quick side dish for rotis,loving it.

  7. Chef Mireille

    two of my fave ingredients – I can easily enjoy this diwh

  8. That's a good choice for gravy tomatoes and cashew. Curry looks so perfect for rotis

  9. That is an interesting variation with corn and palak, Kalyani.

  10. Gayathri Kumar

    That looks like a nice healthy meal. Very interesting combo of corn and palak..

  11. Shobha Keshwani

    5 stars
    Nice recipe. Jain special palak corn ki sabzi. I like the addition of cashew nuts which will give thickness to the curry.

  12. Mina Joshi

    5 stars
    This jain style corn palak is making me hungry. Love the flavours and colours of this curry. Love the way your logo shows on your photos.

  13. 5 stars
    Anna’s fav is corn palak which i would make frequently. Looks so yumm and tasty . Hot fulkas and this gravy is such a bliss (read in mind “when cooked & served by someone else “) haha wink wink

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