This is one my favorite vegetarian, Indian dishes to make. Usually spinach is paired with paneer or some kind of meat in Indian cuisine. Years ago, we had corn and spinach at a restaurant and I thought it was delicious. The spinach is cooked the same way as in the other dishes but somehow corn gives it a wonderful, unique flavor.

I changed it up a bit- of course. I used the roasted corn I buy from Trader Joes. It has a delicious smoky flavor. I also cooked the spinach with dried fenugreek- which brings a unique earthy flavor. It also mimics the smoky flavor of the roast corn really well.

I made it when a friend came over. Everyone loved it including the kids. Make this dish next time you are looking to make something different…

• 1 medium yellow onion, chopped
• 4 garlic cloves, peeled
• 2-inch ginger, peeled

Process the onion, garlic and ginger in a food processor. Keep aside.

• 1 16 oz pack frozen chopped spinach, thawed

Blend the thawed spinach until smooth. Keep aside.

• 2 teaspoons cumin seeds
• 3 tablespoons extra light olive oil
• 1 cup tomato puree
• 2 teaspoons salt
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 2 teaspoons coriander powder
• 1 pack fire roasted frozen corn from Trader Joes (or 3 cups regular corn)
• ¼ cup dried fenugreek leaves (methi)
• ¼ cup half and half

Heat a heavy saucepan with the extra light olive oil. Add the cumin seeds and sauté for 20 seconds on medium heat. Add the onion mixture and sauté for 10 minutes on medium heat, stirring constantly. Add the tomato puree and sauté for another 10 minutes, stirring constantly. Add the blended spinach, salt, turmeric, cayenne pepper and coriander powder. Mix well. Add the corn and fenugreek leaves. Mix well and cook on a medium low heat, covered for 15 minutes. Take the lid off and turn the heat up to high. Add the half and half and stir constantly while cooking for another 5 minutes. Taste for seasonings.