Ingredients:

• 1 bunch Spinach
• Maggie taste maker one cube
• Corn kernels 1 cup
• 1 Onion chopped finely
• 1 tsp – Cumin seeds
• Butter
• 3 tbsp Milk

Method:

1. Cook the spinach in a little water, when cool. Grind to a fine paste.
2. Heat butter, add zeera and onions, fry till transparent.
3. Add corn and Maggie seasoning.
4. Finally add spinach and add water as required. When it boils add milk, bring to boil and put off the gas.
5. Add salt to taste.

Recipe courtesy of Anita Raheja