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  • Spinach - 2 cups
  • Frozen Corn - 1 cup
  • Onion - 1 big
  • Cashew - 7
  • Ginger garlic paste - 1/2 tsp
  • Garam Masala powder - 1 tsp
  • Green Chilli - 1 Adjust according to your spice level
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Salt - as needed
  • Sugar - generous pinch


  • Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water
  • Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli
  • Heat the non stick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 teaspoon of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water
  • Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally
  • Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins
  • Add corn and combine well and cook for 2-3 minutes
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  1. I have used frozen corn so I didn't steam them. If you are using fresh corn, steam them before adding
  2. Add water if you think the gravy is too thick
  3. Sugar helps to retain the green color in spinach
  4. Green peas, tofu/ paneer can also be added
  5. Can add milk/fresh cream/coconut milk to the gravy
  6. Whole spices (bay leaf, cinnamon, cardamom, etc) can be added
  7. This gravy goes well with any variety of rice like fried rice/ pulao as well as with naan/rotis
  8. Butter can be added for flavour
  9. Tomatoes can be added while cooking onion
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