Step 1

In a small grinder or blender, add all the ingredients listed under "Masala paste" above.

Step 2

Grind or blend to a smooth paste. Add very little water if required while grinding.

Step 3

Keep this masala paste aside.

Step 4

Rinse the spinach very well in water. Boil water with ½ teaspoon salt. Let the water comes to a boil. Then switch off the flame. Immediately add the spinach leaves to this hot water.

Step 5

And let the spinach leaves be immersed in the water for 2 to 3 minutes.

Step 6

Drain the water and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes.

Step 7

Drain the ice cold water or remove the blanched spinach leaves with the help of pasta tongs and place them in a blender.

Step 8

Blend to a semi-fine or smooth spinach puree adding very little water, if needed. Set aside.

Step 9

First steam or boil the corn kernels and keep aside. You can choose to steam the raw corn kernels or corn cobs in a pan or steamer or stovetop pressure cooker or Instant Pot.

Step 10

In the step wise instructions above I have detailed the steps to cook corn kernels in a stovetop pressure cooker. You can also use canned corn kernels to cut down on cooking time.

Step 11

After you have cooked the corn kernels drain all the water from them and set aside.

Step 12

For the cooked corn cobs, let them cool completely. Then carefully remove the corn kernels with a knife.

Step 13

Heat oil or butter or ghee in a thick bottomed pan. Fry the cumin first till they crackle, become aromatic and are browned.

Step 14

Now add the ground masala paste and mix very well.

Step 15

Then add the turmeric powder, red chili powder, asafoetida and garam masala powder.

Step 16

Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste.

Step 17

When you see that the oil has started leaving the sides of the masala paste and its color has changed, the paste has thickened and have become glossy, then add the spinach puree. Mix very well.

Step 18

Then pour water and season with salt as required. Simmer the curry for 6 to 7 minutes on a low heat. Later add the boiled corn kernels and simmer for 1 to 2 minutes more.

Step 19

Whip or beat cream till smooth in a bowl with a wired whisk or spoon.

Step 20

Now add cream and dry fenugreek leaves. Stir and cook further for ½ to 1 minute.

Step 21

Garnish with ginger julienne and serve corn palak hot with naan, roti, paratha or jeera rice or steamed rice.