Wash and finely chop spinach leaves and tender stems. Grate ginger and finely chop garlic, green chillies and onions.

Boil the sweet corn kernels till tender.

Pressure cook spinach, garlic and half of the ginger and green chillies adding 1 teaspoon salt and 1/2 cup water for 20 minutes on medium heat.

Let it cool to room temperature. Using a hand held blender, puree the spinach mixture.

Heat oil in pan. Saute onion and the rest of the grated ginger and chopped green chillies. When onion becomes golden brown, toss in the boiled corn kernals. Mix well. Now pour the spinach puree into the pan and stir. Add 1/2 teaspoon salt and cook for 5 minutes. Turn off the heat.

Whisk together milk and yogurt thoroughly, ensuring the mixture becames smooth , creamy sans any lumps. Save a tablespoon for garnishing.

Incorporate the mixture into the contents of the pan, stirring frequently.

Turn on the heat, simmer for 2 minutes.

Garnish, serve hot.