• Heat oil in a pot and add the cardamoms, onions, green chilies, ginger, garlic, and salt. Saute for 4 to 5 mins until transparent. Add the cashews, tomatoes and water. Bring to a rolling boil on a high heat. Reduce to medium and cook covered until very soft, for 10 mins.
• Open the lid & reserve half of the green chilies aside so you can adjust the heat levels as you blend in the next steps.
• Stir in garam masala, salt, spinach and coriander leaves. Saute until wilted and cooked through, for 3 to 4 mins. Turn off and stir in the rest of the water.
• Blend using an immersion blender or a stand blender to a smooth or coarse puree, as per your preference. (cool down first, if using a stand blender). Taste test and adjust the green chilies/heat level at this stage.
• Return the palak mixture to the pot and add corn kernels. Bring to a boil and let simmer for 3 to 4 mins. If you are using mature spinach, you may cook for another 3 to 4 mins. Taste test and adjust salt & garam masala. Crush kasuri methi in your hands and sprinkle.
• Turn off and pour the cream. Corn palak is ready to serve at this stage. You may serve it with a squeeze of lemon juice if you don't want to make the tadka.

Tadka - Temper

• Heat 1 teaspoon ghee in a non-stick pan and place the paneer cubes. Fry until golden on a medium high heat, tossing them around gently. Stir in half to the corn palak and reserve the rest.
• Turn off the heat and add the remaining ghee, cumin seeds and red chilies. When the seeds sizzle, turn on and add the garlic.
• Let fry on a low heat until light golden. Turn off and stir in the hing, red chili powder and the rest of the fried paneer. Mix well and pour this immediately over the corn palak. Garnish with more heavy cream if you want.

Instant Pot

• Perform the first step on saute mode and pressure cook for 5 mins after pouring water. I cook basmati rice along with this, placed on a high legged trivet. Gently release the pressure immediately. Follow the rest as mentioned above.