Step 1

For the white gravyHeat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent.Add the ginger, garlic, green chillies and cashewnuts and sauté on a medium flame for 1 minute. Remove and keep aside to cool slightly.Blend in a mixer to a fine paste using 2 tbsp of water.Transfer the paste into a bowl, add the curds and salt and mix well. Keep aside.

Step 2

How to proceedHeat the oil in a non-stick kadhai, add the cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds.Add the white gravy and sauté on a medium flame for another minute.Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the garam masala, mix well and cook on a medium flame for another 30 seconds.Serve hot with whole wheat parathas.