What I used:
1 lb paneer (Indian cheese) cut into ½ inch cubes (Vegans, substitute this ingredient with tofu)
½ cup fresh/frozen corn
6 green hot chilies split lengthwise (add less or more as needed)
2 cups fresh spinach leaves
1 large onion chopped1 tsp ginger garlic paste
Whole garam masala (2 cloves, ¼ inch cinnamon, 1 bay leaf, ¼ tsp fennel seeds, 1 cardamom)
½ tsp jeera
½ tsp pepper seeds
¼ tsp turmeric powder2tsp olive oil
¼ cup oil to fry paneer
Salt to taste
In the same empty skillet, on medium heat, add 1 tsp oil. To this add jeera, when the aroma begins to disperse, toss in the onions and turmeric. Cook to a light brown. Add the corn, toss another minute, add the ground masala paste, and salt. Cook covered for about 10 minutes on low heat, stirring once in a while.
Tip: If you want a runny curry for rice, add in extra cream, but it will make less spicy. This curry serves as a thick curry. It is complimented with flavored or plain rice. It tastes good with chapathis too. Enjoy!