Baby corn in Spinach Gravy

Baby corn is low in fat and is a good source of folate, potassium, vitamin B6, vitamin C and fiber. This vegetable is also a source of complex carbohydrates and protein.
Low in calories and high in vitamins, spinach is one of the most nutrient-dense foods in existence. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is an excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein. 

And yet, 1 cup has only 40 calories! Spinach is an excellent choice for nutrition without high calories.

Here is an easy to make, and healthy side-dish which is packed with nutrients.

This side-dish goes well with rotis or an Indian bread.
Serves 3
Ingredients :Baby corn - 200 gms
Palak/Spinach - 1 big bunch

Onion - 1 medium
Lemon juice - 1/2 tsp
Green Chillies - 1
Ginger - 1/2 inch piece
Garlic - 2 flakes 

Cloves - 2

Cinnamon - 1 inch piece
Cumin/Jeera - 1tsp
Red Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Ghee/Olive oil - 1 tbsp ( For authentic taste used Ghee)
Coriander leaves
Cream/Butter for Garnishing

Method :
Clean, wash and par-boil the Spinach leaves for 10 mins.
Then puree/grind the Spinach using a hand blender or Mixer.
Cut the baby corn into halves.
Finely chop onions, ginger, garlic and green chillies and keep separately.
Heat oil/ghee in a kadai/frying pan. 

Shallow fry the baby corn pieces till light golden. Remove and keep aside.
To the same pan, add cumin seeds and allow to splutter. Then add cloves and cinnamon and fry till they give out good aroma. Immediately add ginger, garlic and green chillies and fry lightly, then add onions and fry till translucent and lightly golden. Then add all the spice powders and after abt 10 secs add the palak puree and the lemon juice. Then add the fried baby corn pieces and simmer for 10 mins.
Garnish with chopped coriander leaves and Cream/butter.
Serve hot with rotis.