1. Heat the ghee in a non-stick kadhai and add the cumin seeds.
2. When the seeds crackle, add the finely chopped garlic, finely chopped green chillies, grated ginger and sauté on a medium flame for 1 minute.
3. Add 3/4 cup spinach purée, 1/2 cup blanched and chopped spinach, boiled sweet corn kernels, salt, 1/4 cup of water, fresh cream, garam masala and chilli powder. mix well and cook on medium flame for 2 to 3 minutes.
4. Serve hot with hot rotis or parathas or bajra roti.
This recipe serves 3 people.