Baby Corn with Spinach is one of my favorite weeknight recipes. I learned this from my mom, who always found ways to make vegetables exciting. The mini corn pieces stay crunchy while soaking up all the wonderful spices. The spinach and fenugreek leaves add both color and nutrition. It’s simple enough for beginner cooks but packed with enough flavor to impress dinner guests.
About the Recipe
This recipe combines common Indian spices with everyday vegetables in a way that’s both simple and flavorful. The baby corn stays slightly crunchy, while the greens wilt just enough to blend with the spices. The garlic, ginger, and green chilies create a fragrant base, while the nutmeg and clove add warmth. It’s a great way to enjoy your veggies.
Why You’ll Love This Recipe
You’ll love how quickly this dish comes together – it’s perfect for busy evenings. The baby corn adds a fun crunch that kids enjoy, while the spinach and fenugreek provide a healthy boost. The spice mix is mild but flavorful, and you can easily adjust the heat level. Plus, it’s naturally vegan and gluten-free. The leftovers taste great too.
Cooking Tips
– Don’t overcook the baby corn – it should stay crispy
– Wash spinach and fenugreek leaves thoroughly to remove any grit
– Cut baby corn pieces evenly for consistent cooking
– Let the onions turn properly translucent before adding other ingredients
– If using frozen corn, thaw completely and pat dry first
Serving and Storing Suggestions
Serves 4 as a side dish. Total prep and cooking time: 25 minutes. Serve hot with flatbreads or rice. Leftovers keep well in the fridge for 2 days – reheat in a pan with a splash of water. Don’t freeze, as the vegetables will become mushy.
Similar Recipes
- Corn and Peas Stir-fry
- Spinach and Mushroom Sauté
- Mixed Vegetable Curry
Nutrient Benefits
This dish is packed with iron from spinach and fenugreek leaves, vitamin C from baby corn, and fiber from all the vegetables. The spices like cumin and fennel aid digestion. It’s low in calories but high in nutrients, making it perfect for a healthy diet.
Baby Corn with Spinach
Ingredients
- 15 to 18 Baby Corn (cut into 1 inch pieces)
- 200 gms Fenugreek Leaves (washed, chopped)
- 200 gms Spinach Leaves (washed, chopped)
- 2 tbsp Vegetable Oil
- 3 to 4 Garlic Cloves (finely chopped)
- Ginger (1 half inch piece, finely chopped)
- 2 Green Chillies (deseeded, finely chopped)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 1/2 cup Onions (chopped)
- 3/4 tsp Coriander Powder (dissolved in 3/4 tblsp water)
- 1/2 tbsp Lemon Juice
- 1/4 tsp Black Peppercorns (roasted and ground)
- 1/8 tsp Nutmeg Powder
- 1/4 tsp Powder (Clove)
- Salt as per taste
Instructions
- Heat oil in a pan.
- Add garlic and stir over medium heat till it changes colour.
- Add ginger, green chillies, cumin seeds and fennel seeds.
- Stir for a few seconds and add the chopped onions.
- Saute till onions are translucent.
- Add the baby corn and stir-fry for 2 minutes.
- Add coriander powder with the water and stir until the moisture has almost evaporated.
- Add the fenugreek leaves and spinach.
- Stir-fry for a few minutes till all moisture has evaporated.
- Add the lemon juice, clove, nutmeg, peppercorns and salt.
- Stir well to combine.
- Remove and serve hot.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but thaw and drain it well first. Use about 100g of frozen spinach instead of 200g fresh. The texture will be slightly different but still tasty.
Is this recipe very spicy?
No, it’s mild. The green chilies add flavor more than heat. Remove the seeds as directed, and you can reduce the amount if you prefer it milder.
Can I skip the fenugreek leaves?
Yes, just double the spinach instead. The taste will be different but still good. Fenugreek has a unique flavor, but the dish works well without it too.
Note: image is for illustration purposes only and not that of the actual recipe.
