Ingredients:

Method:

• To a Sauce Pan add diced onions, cashews & water and boil it for 5-6 minutes till the onions are completely cooked.
• Strain the water and allow it to cool. Add green chillies and grind it to a smooth paste. Add water if required.
• Separate the stems of Fenugreek leaves and spinach and wash them thoroughly.
• Blanch the greens and squeeze out the excess water to make a ball. Chop them roughly.
• To a pan add butter as it melts add crushed cumin seeds, ginger paste & garlic paste and sauté for a minute.
• Add the Onion & Cashew paste to the pan and cook in medium flame for couple of minutes.
• Add salt to taste, sweet corn, and the greens and mix well. Let the gravy cook in medium flame for about 3-4 minutes.
• Add garam masala, crushed cardamom, sugar and water to adjust consistency.
• Add heavy cream, paneer and simmer for a 2-3 minutes.
• Serve hot with any Indian bread of your choice.

Tips & Variation:

• Sweet corn is only optional. Adding sweet corn to the gravy enhances the flavour.
• Skip paneer and feel free to add peas to the gravy or add both. Tastes great either ways.