Palak Corn Sabzi

From a website

Ingredients
Palak (Spinach) about 100g roughly chopped
Tomato 1 medium size chopped into cubes
Corn (I used half cup of frozen corn without sugar)
Onion 1 medium size chopped
Green chillies 1 ( depends on how spicy you want your curry to be)
Milk 2 table spoon
Oil about 3 table spoon

Spices
Dhaniya Powder (Corriander Powder) 1 teaspoon
Jeera/Cumin seeds 1/2 tsp
Jeera powder/Cumin powder 1/2 tsp
Red chilli powder (to taste)
Salt (to taste)
Sugar (a pinch)
heeng/ Asofoetida one pinch

Method:
Heat one table spoon oil in a pan/karahi. When it is hot add green chillies (split them first ...please) and then add the palak/spinach.
Cook on medium heat till the spinach leaves wilt. Put aside.
Grind it to a paste after it cools down... Meanwhile heat one and half table spoon of oil in a pan (you can reuse the same pan) add onions. When they are a little browned add tomatoes and then throw in the dhaniya/corriander powder, put salt to taste.
When the rawness of tomatoes goes away, let the mixture cool and then grind this too.
Now again take a pan heat a little oil and sputter jeera/cumin seeds in it.add heeng/asofoetida, haldii/turmeric powder, red chilli powder and then pour in the onion tomato mixture. Saute for a minute then add the corn. Saute for another few minutes, then add the grinded palak/spinach paste. Add jeera powder, pinch of sugar and milk.
Now be patient, cover the curry and let it simmer for about 5 mins in low heat. Make sure it is not runny so you adust the amount of water depending on how consistent your palak/spinach paste and onion mixture paste was.