Malai makai palak (palak corn gravy)

Malai makai palak - This is gravy made using palak and corn. This is very nutritious and very colourful. As it is mildly flavoured and colourful, it will be loved by children as well. The recipe is similar to palak paneer and Aloo palak gravy
Ingredients ( 1 cup = 250 ml)
Palak - 1 bunch yielding up to 2 cups of puree
Sweet Corn kernels - 2 cups
For the masala paste
Ginger - 1 inch
Onion - 1 medium chopped
Tomato - 1 medium chopped
Garlic - 8 to 10 cloves
Green chilli - 2 to 3
Cashew nuts - 8 to 10
For making gravy
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Jeera powder -1/2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder -1/2 tsp
Fresh cream - 2 tbsp
Butter - 1 tbsp
Salt for taste
Water as necessary
Method
Making palak puree - Clean the palak. Remove the stem. In a wide mouthed vessel, heat water and add the palak leaves. Let it be in heat for a minute. Remove it and drain the water. Immediately add cool or normal water to the vessel. Drain it after a min. In a mixie or blender grind it into fine puree by adding little water. Keep it aside.
Making the masala
In an blender take all the items listed under "for the masala paste". Grind it into fine paste by adding very less water. Keep it aside.
Cook the corn kernels.
Take a large kadai. Add a tsp of butter. Add cumin seeds and roast it till it becomes aromatic. Add the ground paste. Heat it till the raw smell goes and the oil comes in the side. The colour will change as well. Now add the palak puree. Add coriander powder, garam masala powder, jeera powder and red chilli powder. Saute it till the raw smell of spices and palak goes. The palak has to cook. It becomes dark green colour. Cook in low flame. Add water as necessary and salt for taste. When it comes to a boil, add the cooked corn kernels. Cook it for a minute or 2 and remove from heat
 Add the fresh cream and mix well.
Serve hot with roti, chapati or jeera rice. It goes well with plain rice as well.