Corn Palak. Curried corn and Greens. Seasonal greens, chard and spinach with corn and spices make for a quick side, taco filling or addition to a salad. Palak or Makai ki Subji. Vegan Gluten-free Soy-free Recipe. Pin it for later.
So I am still digging all the corn. Its easy, delicious and filling. It also is my sis’s favorite veggie :).
Between my mom and sis, who were avoiding most of the brassicas (cauliflower, cabbage etc) and soy for their thyroid issues, finding new veggie dishes for meals without repeating peppers, some gourds/squashes, peas, carrots, etc initially felt like a challenge (I mean no Cauliflower!!). It actually worked out quite well for the month everyone was at my place. We ate Indian food almost every single day for breakfast, lunch, evening snack and dinner and everything was vegetable and legume heavy. As I always say, Indian food is a no brainer if you want to eat more veggies, more legumes, more plants in general. And super tasty! It comes at a price sometimes in terms of the spices and long processes used, but hey, we want to enjoy and love the food we eat. I mean literally look forward to eating some broccoli, greens, pulses, weird shaped bitter gourd (karela) and such.
This super easy corn and greens side comes together really quickly. The whole coriander seeds add an amazing zesty fresh flavor. I served this with any dal but prefer some the brown dals like Dal makhani or Sabut masoor (Brown Lentil Dal). Serve with any lentil Dahl, rice or flatbread. Or fill up a taco and top with chopped cucumber salad and avocado.
To read about how to apply for recipe testing for my second book, scroll to the end of this post.
When you cook any whole spices or seeds in oil to temper the oil, the spices will sizzle and move in the oil. On one of my videos someone asked me if they were some kind of worms, lol. Well there can be worms/insects in lentils and veggies, but not those. 🙂 . I remember once I asked mom about the floating worms in the Dal she made for dinner. Sometime in the 90s in India. She said it was cumin and I said nope. Turned out they were worms. Thats how we found out Mom needed glasses 😉 The really small ones can infest the lentils (esp more in a tropical environment), and make it into food if the lentils are not washed well.
Cook coriander seeds, onion and garlic until translucent.
Add corn, salt and spices and cook for a few minutes
Fold in the greens and water. Cook until wilted
Corn Palak - Curried Corn and Greens
- 1 tsp oil
- 1/4 tsp (0.25 tsp) coriander seeds coarsely crushed in a mortar pestle or spice grinder
- 1/2 cup (80 g) chopped onion
- 1 tbsp finely chopped garlic 3 to 4 cloves
- 1/4 tsp (0.25 tsp) red pepper flakes
- 1.5 cups (246 g) corn kernels thawed if frozen
- 1/2 tsp (0.5 tsp) garam masala or use curry powder of choice
- 1/4 tsp (0.25 tsp) cinnamon
- 1/2 tsp (0.5 tsp) paprika
- 1/4 tsp (0.25 tsp) black pepper
- 2 cups (80 g) chopped greens chard, baby spinach etc, mix in some fresh dill for variation
- 1/3 to 1/2 tsp salt
- cilantro and lemon juice for garnish
- Heat oil in a skillet over medium heat. Add coarsely crushed coriander seeds and let them cook for a minute. (or use 1/2 tsp ground coriander and add at step 2). Add onion and garlic and cook until translucent. 4 to 5 mins.
- Add the pepper flakes and corn and mix. Cook for 5 minutes. Add in the spices and cook for a minute.
- Add in chopped greens, salt and 2 -3 tbsp of water. cover and cook for 5 minutes. mix well, taste and adjust salt and heat. Continue to cook for another 4 to 5 minutes until greens are wilted and corn is cooked to preference. Garnish liberally with cilantro and a dash of lemon.
Before you go, we are going to start testing for my second book! I am looking for Recipe Testers of all ages, experienced or not, who have cooked from the blog before and generally have a pantry that suits those recipes. The required number of Recipe Testers for the book has been reached! Thank you everyone!
What I am looking for in tester
- Ability to follow a recipe exactly as written.
- Willing to consume sugar, salt, oil. I use minimal oil in general. The recipe can be made without oil for the second go to compare with and without results. Most Recipes are gluten-free or have a GF option.
- Able to Note the times and servings.
- Able to offer helpful feedback – specific feed back on taste and texture, what you liked, didn’t like, with suggestions about what can be changed, not just that it was just ok or awful 🙂
- Detail oriented to catch recipe errors (missed ingredients or steps).
- Be able to test 15 or more recipes. The testing will hopefully wind down by December, or the latest by feb.
- I also need 2 to 3 volunteers, one to help convert the recipe ingredients to metric measurements, and one or two to calculate approx nutrition. Please let me know if you have done this before and if you have rates for it.
This year we might have discussions in a facebook group about the recipes. So please also be on facebook. This book is not an Indian cookbook. It has mixed cuisines like the blog.
To apply, please cook any 2 of the following recipes from the blog in the next 2 weeks.
Send me a picture on email richahingle @ gmail . Applications closed for now.
- Lentil Frittata
- Lentil Walnut Burgers
- Chickpea Chilaquiles
- Banana Apple Bread
- Chickpea flour cookies
- Sweet and Sour Chickpeas