Introduction
This garlic spinach and sweetcorn stir fry is a quick, colourful vegetable dish that brings together tender greens and gentle sweetness in one pan. It is lightly spiced, fresh tasting, and works beautifully as a simple everyday side.
This dish is commonly served with dal, roti, or plain rice and is ideal for busy weeknights. It uses everyday ingredients, cooks quickly, and does not require any advanced cooking skills, making it perfect for home cooks and beginners.
Recipe Information
Prep time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
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200 g fresh spinach leaves
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1 cup sweetcorn kernels, fresh or frozen
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1 small onion, finely chopped
Seasoning and tempering
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2 tablespoons oil
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3 garlic cloves, finely sliced
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½ teaspoon cumin seeds
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¼ teaspoon turmeric powder
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½ teaspoon crushed black pepper
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Salt to taste
Finishing
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1 teaspoon lemon juice
Step-by-Step Method
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Wash the spinach thoroughly and drain well. Roughly chop the leaves and set aside.
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If using frozen sweetcorn, rinse under warm water and drain completely.
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Heat the oil in a wide pan over medium heat.
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Add the cumin seeds and allow them to sizzle for a few seconds until aromatic.
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Add the sliced garlic and cook gently for 30 to 40 seconds until lightly golden.
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Stir in the chopped onion and cook for 3 to 4 minutes until soft and translucent.
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Add the sweetcorn, turmeric powder, black pepper, and salt. Mix well and cook for 3 minutes.
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Add the chopped spinach and stir gently. The leaves will wilt quickly.
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Cook uncovered for 3 to 4 minutes, stirring occasionally, until excess moisture evaporates.
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Turn off the heat and drizzle over the lemon juice. Mix once more and serve warm.
Cooking Tips
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Do not overcook the spinach, as it should stay bright green and tender.
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Keep the heat medium to prevent the garlic from burning.
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If the pan becomes watery, cook uncovered for an extra minute to dry out the dish gently.
Variations
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Vegan: This recipe is naturally vegan.
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Less spicy: Reduce black pepper or omit it entirely.
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With coconut: Add 2 tablespoons of freshly grated coconut at the end for extra flavour.
Serving Suggestions
Serve this stir fry with plain chapati, soft phulka, or alongside dal and steamed rice. It also works well as a filling for wraps or as part of a light lunch plate.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan on low heat, stirring occasionally. Avoid microwaving for long periods to keep the spinach fresh in texture.
