To boil the corn, take fresh corn cobs in pressure and cook for 1-2 whistle, when cooled to touch remove the kernels.
If using frozen, then defrost and microwave it for 4-5 minutes or boil it in water for 5-6 minutes.
If using canned corn kernels then drain out the liquid.
Making spinach paste:
Take 4-5 cups of water in big sauce pan or patila. Bring it to a rolling boil on medium-high heat. While it is coming to a boil, in another bowl or patila, prepare the ice cold water for cooked spinach.
Once it starts boiling, lower the heat to medium. Add clean and washed spinach leaves.
Let it cook for EXACT 4 minutes. Then turn off the stove.
Immediately, drain the water using strainer or colander.
Right away immerse that spinach into ice cold water to stop the further cooking.
Then drain out the spinach leaves and take it to the blender or grinder.
Also, add green chilies and ginger. Make a smooth paste and keep it aside.
Making corn palak recipe:
Heat the oil in a pan on medium heat.
Once hot add chopped onions. Sprinkle some salt and cook till onions are soft and light pink or translucent in color.
Now add garlic paste. Mix and saute for a minute.
Then add prepared spinach paste. Mix and let it come to a simmer.
Let it simmer for 2-3 minutes.
Add garam masala powder and remaining salt. Mix well.
Lower the heat to low and add whisked, smooth yogurt.
Immediately mix it using a spatula.
Let it come to a simmer. You can now crank the heat to medium.
Add boiled corn kernels.
Mix and simmer for 2 minutes and turn off the stove. If the gravy is too thick then you can add a splash of water and simmer for few minutes.