Spinach and corn curry

I used to hate green vegetables when I was younger. I used to pick out fresh coriander leaves that my mother used for garnishing the dishes. As I grew up, my taste refined, and I now love the flavor of fresh green herbs in my dishes. We all know that we should add more leafy greens in our diet, but the real task is how to make it tasty, so that everyone can eat it happily.  Spinach corn curry is one such dish that combines slimy, a little bland spinach with sweet and crunchy corns beautifully.

Spinach is a rich source of vitamins and minerals. It is also rich in dietary fiber. Corn is a good source of antioxidant carotenoids, and is good for eyes.

IMG_20160205_190236-001Prep time: 15 minutes     Cooking time: 20 minutes   Servings:   


Spinach — 2 bunch (about 200 gm)

American corn kernels, boiled — 1/2 cup

Onions, finely chopped (or paste) — 2 medium

Garlic paste–1 teaspoon

Ginger, julienned–1 inch piece

Green chilli, finely chopped –1

Tomato, pureed–2 medium

Turmeric powder–1/4 teaspoon

Coriander powder–1 teaspoon

Red chilli powder– 1/4 teaspoon (optional)

Garam masala powder –1/2 teaspoon

Cooking oil — 2 table spoons

Salt to taste



  1. Blanch spinach in boiling water for a minute. Drain the water, and then quickly put the leaves in cold water.
  2. Puree the spinach in a blender.
  3. Heat oil in a pan. Add onion and saute for 2-3 minutes. Add garlic paste, and saute the mixture till onion and garlic are golden brown. Add ginger and green chilli. Add tomato puree and dry  powders except garam masala. Keep on stirring till oil starts leaving the paste.
  4. Now add corn kernels and spinach puree. Add some water if required. The curry should have thick creamy consistency. Add salt to taste, and sprinkle some garam masala. Do not cook for too long else spinach will lose its bright green color.

Serve hot with naan bread or chapati.



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Vandana Mathur

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