Heat 1 tablespoon ghee in a pan, and add 7-8 garlic cloves and sliced onion.

After the onions turn pink, add chopped and washed spinach and mix. Cover and cook for 5 minutes. And let it cool.

Then grind it in a fine paste. Keep aside.

In the same pan, add one tablespoon of ghee then add whole dry spices then add 5-6 garlic and saute.

Then add chopped tomatoes, cook for a minute then add dry spices and mix.

Now add spinach paste and let it boil.

Then add corn and mix. Cook for 4-5 minutes.

Then add fresh cream and roasted Kasuri methi and mix.

Now for tadka, heat ghee in a tadka pan, add jeera, whole dry red chili, and garlic, and tempered it on sabji.

Enjoy chapati or parathas.