Oils/Fats
• Ghee (solid), 2 tbsp

Vegetables/Fruits
• Garlic, 8 cloves
• Ginger, 1.5-inch piece
• Green Chilli, 1 large
• Onion, 2 large
• Spinach (frozen), 400g
• Sweetcorn (frozen), 230g
• Tomato, 2 large

Herbs/Spices
• Cardamon 1 pod
• Chilli Powder, 1/2 tsp
• Cumin Seeds 1 tsp
• Ground Coriander, 1 1/2 tsp
• Salt to taste

Nuts
• Cashew Nuts, 40g

Preparation
• Defrost Spinach
• Soak Cashew Nuts in hot water for 5-10 minutes
• Prepare vegetables - Peel and finely chop Garlic (divide into 3 cloves and 5 cloves), Ginger, Green Chilli and dice Onions, Tomatoes
• Crush the seeds of 1 Cardamon Pod into a fine power

Cooking
• Add 1 tbsp of Ghee in a pan over medium heat and add 1/2 tsp Cumin Seeds, temper for until the fragrant and they start to sizzle
• Add prepared 3 cloves Garlic, Ginger, Green Chilli and Onions and sauté for 6-7minutes
• Add diced Tomatoes and Salt (3/4 tsp but adjust to taste) and cook until Tomatoes have broken down, around 5-7 minutes
• Add 1/4 tsp Chilli Powder, 1 1/2 tsp Ground Coriander and Cardamon powder and cook for 90 seconds
• Add Spinach and drained Cashew Nuts and combine
• Transfer mixture to blender and blend until smooth
• Add back to pan over medium heat and add Sweetcorn, adjust salt to taste and cook for 3-4 minutes and then set aside
• Make the tadka by heating 1 tbsp of Ghee in a small pan, add 1/2 tsp Cumin Seeds, 5 cloves of Garlic and 1/4 tsp of Chilli Powder. Temper until Garlic looks golden brown

Assembly
• Transfer Spinach and Sweetcorn to a serving bowl and pour the tadka over
• Serve with Roti