PREPARATION

1. Heat 1 litre water in a heavy pot, 195 grams spinach and bring it to a boil. Blanch the spinach for 1 minute.

2. Drain and transfer it into a blender, add 60 milliliters water and blend it into a smooth puree. Keep aside.

3. Heat 1 tablespoon oil in a pot, add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.

4. Add 80 grams onions and fry till translucent.

5. Then, add 1 teaspoon dried fenugreek leaves, 1/2 teaspoon ginger & green chili paste and mix it well.

6. Now, add the blended mixture, 250 grams boiled sweet corn, 1/2 teaspoon roasted cumin powder, 1 teaspoon salt, 60 milliliters water and mix it well.

7. Bring it to a boil and cook for 5 - 7 minutes or till the gravy thickens.

8. Serve.