First of all clean, wash and remove unwanted stems of spinach. Heat 2-3 cups of water with 1 tsp salt in a wide pan, when it starts boiling, add spinach and boil of another 3-4 minutes. Strain and grind to smooth when its cool. Keep aside.
Now take tomatos and cut on the top, place in a microwave safe bowl, cover and microwave for 2 minutes. Discard the skin and keep aside to cool.
Heat 1 tbsp ghee in a pan and fry hing and jeera.
Add chopped onion and fry til change in color.
Now roughly chop the tomato add and fry until soft.
Add ginger garlic paste and green chili paste, fry.
Now add lal mirch powder and haldi, fry.
Add spinach paste and mix well, cover the pan and let it cook for 10 minutes at low flame.
When done add blanched corn and mix well. Cover the pan and switch off the flame. Leave it for 5-6 minutes.