1. Grill corn in the flame and take out the kernels out using knife.
2. Blanch spinach in hot water for 2 to 3 minutes or microwave for 1 minute.
3. Now puree the spinach and coriander in the blender to fine paste and keep it aside.
4. Make paste out of ginger and garlic.
5. Heat oil in a frying pan, add cumin and after they splutter, add chopped onions.
6. Saute till golden brown and add ginger garlic paste till aroma disappears.
7. Add tomato and fry well until they are mashed well then add all spice powders.
8. Then to this add grilled corn kernels, after 2 to 3 minutes, add pureed spinach.
9. Add kasoori methi and one tbsp ketchup, let it come to a boil and cook for a few minutes.
10. Serve with a tbsp of butter on top and garnish with cream.
11. Ready to serve with breads and rice.

Dishes from My Kitchen