Spinach Baby Corn

  • Dinner
  • Servings
  • 3Spicy
  • 25 MinsCook Time
  • Cuisine : North Indian
Rate this recipe :

Baby Corn Palak is a recipe in which Spinach and baby corn blend with in this scrumptious and nutritious dish. Spinach provides lots of calcium while baby corn provides fibre.


  • 3/4 cup spinach puree
  • 3/4 cup sliced and blanched baby corn
  • 1 tsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp asafoetida (hing)
  • 1/2 cup finely chopped onions
  • 1/2 tsp ginger (adrak) paste
  • 1 tsp green chilli paste
  • 1 1/2 tsp garlic (lehsun) paste
  • 1/4 tsp dried fenugreek leaves (kasuri methi)
  • 1 tsp coriander (dhania) powder
  • 1/2 cup low-fat milk (99.7% fat-free)
  • salt to taste

Step By Step Method

  • Step 1. Heat the oil in a deep non-stick pan and add the cumin seeds.

    Step 2.  When the seeds crackle, add the asafoetida, onions, ginger paste, green chilli paste and garlic paste and saute on a medium flame for 1 minute.

    Step 3. Add the dried fenugreek leaves, coriander powder and 1 tbsp of water, mix well and cook on a medium flame for 1 minute.

    Step 4. Add the spinach puree, milk, babycorn and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.

    Step 5. Serve hot.

About Chef

Chef Raju Pradhan

I am Chef Raju Pradhan, and I belong to a family where I have grown up, seeing my father run a restaurant. Having been a part of a family who has culinary skills in their blood, preparing different recipes excited me. I learnt different recipes from my father. After passing high school, I took up cooking as a full time profession. I love experimenting with food and giving regular food a new flavour. My love for food has made me what I am today and I want people to remember me for my creativity in food. I am currently an Executive Chef in Kaanha restaurant in Siliguri.