### TranslatedIngredients: 1 cup Spinach Leaves (Palak) - packed,1/2 cup Sweet corn - boiled,Salt - to taste,1 tablespoon Sugar,1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Lemon juice,1 tablespoon Garam masala powder,1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - as required,2 Tomatoes,2 Green Chillies,8 to 10 Cashew nuts,Sunflower Oil - as required,1/2 teaspoon Cumin seeds (Jeera),Asafoetida (hing),1/2 teaspoon Red Chilli powder ### PrepTimeInMins: 20 ### CookTimeInMins: 25 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Jain Style Corn Palak recipe, blanch the spinach leaves and reserve in ice cold water. Drain and puree into a paste in a mixer grinder.Saute the ingredients mentioned under "To grind" in 1 teaspoon oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.In a heavy bottomed pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. Mix well and let the spinach paste cook for 3 to 4 minutes till it dries up a bit.Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins.Adjust water to desired thickness, adding a tablespoon or two at a time. Finish with crushed kasuri methi, salt and lemon juice.Mix everything well and it is ready to be served. Serve Jain Style Corn Palak along with Phulka, Pudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner.