Remove the stems from the spinach. If the stems are very tender, and if you prefer, you can keep them.

I always discard the stems and use only spinach leaves.

Rinse the spinach thoroughly with running water, and make sure to remove any dirt or sand from the leaves.

Bring 4 cups of water to boil in a large pot. Once the water starts boiling, add spinach leaves and cook for a minute. Then turn off the heat.

Take ice cubes (or cold water with some ice cubes) in a medium bowl. Remove spinach from the pot and place it immediately in the bowl of ice.

Placing the spinach into an ice bowl will retain the color and will stop further cooking of spinach.

Allow the spinach to cool down for a few minutes, and then remove the ice water.

Take spinach leaves (lightly squeeze spinach leaves to remove excess water) into a blender jar.

Blend the spinach leaves into a smooth spinach or Palak puree, set aside.

Heat oil in a pan. Add ginger paste, green chili paste, and asafoetida. Saute for few seconds.

Add chopped tomatoes and mix well. Cook the tomatoes until they are soft, pulpy, and mushy.

Then add turmeric powder and Amchur powder. Mix well.

Add spinach puree, mix and cook for 2-3 minutes.

Now add boiled corn, mix and cook for a minute.

Following this, add salt to taste, Garam Masala powder, Kasoori Methi, and plain yogurt.

Mix well until everything is well combined, cook for a minute, and turn off the heat.

Serve Palak Corn or Spinach and Corn Curry hot with Roti, Naan, or Rice.