Heat ghee in a non-stick pan, add zeera to it.

When zeera crackles add ginger and green chilli paste
Now add chopped onions and sauté on a medium flame for 1 to 2 minutes.

Add all the masalas including salt and stir it
Add the tomato pulp and sauté on a medium flame for few seconds till it leaves oil.

Add the corn kernels and mix
Now Add the prepared spinach purée, mix well and cook on a medium flame for 1 -2 more minute.

Don’t over cook, spinach will loose it's green colour

Serve hot with roti or parantha
Garnish with cream or beaten curd