Neha's Paalak Methi Corn

This is a dish that my mother-in-law gets made at a little seafood restaurant in Worli called Sealord to go with the tandoori fish :). It goes well with the fish, but also great by itself and versatile - with rotis or as a spread in tortillas/bread, topping for crostini...

Palak, Methi & Corn (Spinach Fenugreek Corn) (Prep time : 30 mins)
One bunch of fresh spinach, roughly chopped
Half a packet of frozen methi leaves, defrosted (I'm not sure of the exact quantity, but it doesn't really matter, as long as the methi is a little less than the palak)
One packet of frozen corn, defrosted (or about 5-6 ears of fresh corn, shucked)
One onion, chopped
Cumin seeds
Ajwain (carom seeds)
One green chilli, finely chopped or to taste
2-3 tsps oil
Pinch of hing/asafoetida
Pinch of turmeric
Pinch of ground coriander powder
Salt to taste

To make:
Heat the oil in a medium-sized saucepan, with a lid. When hot, add the hing, followed by the cumin and carom seeds. Once the seeds start to sizzle, add the onion, followed by the green chilli. Cook the onion on medium heat till soft, stirring occasionally - about 5-7 minutes.

Once the onion softens, add the spinach. You might need to do this in batches - waiting till the spinach in the pan wilts to add more. Once all the spinach has been added, cover and cook till the spinach is bright green. Add the defrosted methi leaves and cook, stirring occasionally, till the greens are cooked through. The mixture might look a bit dry at this stage - but that's okay.

Take the pan off the heat and let it cool for about 10 minutes. Blend the mixture in a food processor till smooth.

Return the pan with the pureed greens back to the heat. Heat the puree through. Add the turmeric, coriander and salt. Stir. Add the corn and cook for a couple of minutes.

Serve hot or at room temperature.