Boil sufficient water in
a deep non-stick pan, add spinach leaves and cook for a minute. Drain spinach and immediately dip in a bowl of cold water. Drain and squeeze the spinach to remove excess water. Put them into a blender jar and blend to a smooth puree.
Put corn kernels in
another non-stick pan, add sufficient water and boil till they soften. Drain.
Heat butter and oil in
a non-stick pan, add cumin seeds, add onion and saute till translucent.
Add ginger paste and
garlic paste and saute for ½ minute. Add tomato puree and saute for 3 minutes.
Add chilli powder,
coriander powder, turmeric powder, garam masala, kasuri methi, corn (keeping aside some for garnish), spinach puree, sugar and salt mix well and let it simmer for 4 minutes.
Add the cooked pasta
and cream and mix gently.
Transfer the pasta
onto a serving plate, garnish with corn and serve immediately.