INGREDIENTS

1/2 cup corn kernels, boiled
2 large bunches(600 grams each spinach)
2 medium onions, chopped
1 inch fresh ginger, grated
2 green chillies, chopped
a pinch of turmeric powder
1 teaspoon red chilli powder
1 teaspoon dried mango powder
salt to taste
1/4 cup skimmed milk yogurt
1 teaspoon garam masala powder
1 teaspoon dried fenugreek leaves, crushed
1 inch fresh ginger, cut into thin strips

1.Blanch spinach in a sufficient boiling water for one minute.
Drain and puree in a blender.

2.Heat a non-stick pan and roast onions, ginger and green chillies for
two to three minutes.