Make a Green paste from coriander leaves, green chilies and ginger garlic paste.
Thoroughly wash the spinach leaves (palak) in water and dry them out. Cut the stem part and discard it. Now let us blanch the palak in boiling water. In a vessel, heat water and once it starts boiling, turn off the heat and add spinach leaves (palak). Let the palak gets blanched in water for 2 to 3 minutes. Once cooked take the palak in a strainer and pass it through cold running water. This way the palak will stop getting cooked and retain its green color. Let us make the puree of palak now. Take the boiled palak in a mixer grinder and make a puree. Keep the palak puree aside. Following ingredients are required to make corn palak sabji. The palak puree that we made in above steps, tomato puree, green paste and boiled corn kernels (sweet corn).
Heat oil in a non-stick pan and once the oil is hot, add cumin seeds, followed by mustard seed, red chili and hing. Once seeds splutter, add onions and saute it till they turn transparent. Add ginger garlic paste, saute till the raw smell goes away, usually 1 minute. Pour in the green paste, followed by red chili powder, turmeric powder and Ammi masala. Pour in the tomato puree and mix it well. Let the tomato puree boil. Once the gravy starts boiling, Now add the corn, and cook for another few minutes. Add palak puree in onion tomato gravy and mix it well. Add salt to taste in palak gravy and cook it for 2 to 3 minutes. If require add a little water in gravy and adjust its consistency. Our spinach gravy is ready now. Cook the palak corn sabji for 3 to 4 minutes till all the flavors gels together. Corn palak sabzi is ready to serve. Once the sabji is cooked do not cover the pan with a lid. Keeping the lid on for any palak based curry once it is cooked will change its color from green to dark.
Serve the Punjabi corn palak sabji with hot chapati, roti, plain paratha.