Take 250 grams of palak (spinach), remove the stems, wash them a couple of times and boil them for about 2 minutes. After two minutes, strain them and wash with cold water.

When the spinach is cool enough, transfer it into a mixer and put 1 piece of ginger (2-inch size, cut into two pieces), 2 pieces of green chilies (broken in half), and 8 cloves of garlic in it. Blend them into a smooth paste and keep it aside.

Now, take a kadai and heat 3 tbsp of cooking oil on a medium flame. When the oil is hot, add 1 tsp of cumin seeds. When they start to crackle, add ¼ tsp of asafetida (hing) and 2 pieces of dry red chilies (whole) to it. Stir and cook for about 20 seconds or so. (Pro tip: There is no need to add too many whole spices in this recipe).

Now, add a piece of onion (medium size, finely chopped) into it and stir and cook it on a medium flame until translucent and starts to change its color. (Pro tip: Do not fry the onions brown).

Then, add 1 piece of capsicum (medium size, finely chopped) and mix it nicely with the onions and cook for about two minutes or so.

Now, add a piece of tomato (large size, finely chopped) to it.

When the tomatoes turn soft, turn the flame to low and add ½ tsp of turmeric powder, 1 tsp of red chili powder, and 1.5 tsp of coriander powder to it. Mix them nicely and cover the kadai. Let it cook for about a couple of minutes on a low flame. (Pro tip: Check the masala in between and stir it to prevent it from sticking to the bottom of the kadai or get burnt to render a bitter taste).

After 2 minutes, when the oil starts to separate, add 1 cup of sweet corn (fresh, washed, boiled in a pressure cooker for up to 3 whistles) to it. Mix it nicely with the spices and then add the palak paste you have made earlier and mix everything nicely.

Now, add ½ cup of water and about 1 tsp of salt to it and give it a final mix, cover the kadai and cook the sabzi on a low flame for about 4 to 5 minutes, stirring in between.

Then, add 2 tbsp of fresh cream to the sabzi and mix it nicely. Cover and cook it for another 3 to 4 minutes on a low flame. (Pro tip: Adding fresh cream or malai enhances the taste and color of the dish remarkably. So, do not skip it).

Finally, you may add ½ tsp of garam masala powder and mix it with the sabzi.

Your homemade and tasty palak corn sabzi is ready to enjoy. Transfer it into a serving bowl and serve it hot along with plain or tandoori roti.