First, clean and wash the spinach thoroughly. Bring water to a boil in a large pan. Once the water is boiling, add the spinach.

Boil the spinach for 2 minutes, then turn off the heat. Immediately remove the spinach from the hot water, drain, and place it in cold water.

Once the spinach is completely cool, drain it again. In a blender jar, add the spinach, ginger, garlic, and green chili, and blend into a smooth paste.

Heat oil and butter in a large pan. Add cumin seeds, bay leaf, cloves, cardamom, and crushed dried fenugreek leaves. Sauté on medium heat until fragrant. Now add the sweet corn, and after a few seconds, add the tomatoes.

Add salt and mix well. Then add the chopped onion and sauté, stirring, until the onions and tomatoes are soft and the tomatoes are mashed.

When the onions and tomatoes are cooked and soft, add garam masala and coriander powder. Mix well. Then add the spinach paste and rinse the blender jar with water, adding that water to the pan as well.

Mix everything well and cook for 2 minutes. Now add the paneer cubes.

Combine all the ingredients and simmer for 4-5 minutes so the paneer absorbs all the flavors. Turn off the heat and add garam masala, crushed dried fenugreek leaves, and cream.

Mix well. Your Corn Palak Paneer Curry is ready to serve.