Wash and roughly chop the spinach and bathua leaves.
Now blanch them for a few minutes. Let it cool down.
Take a mixer grinder jar, add green leafy vegetables mixture and lemon juice, pulse for a few seconds until smooth.
Roast the makhane - take olive oil in a fry pan, add makhana and roast it on a medium flame for about 5 minutes until crispy.
Keep it aside.
Heat oil in a fry pan, add cumin seeds, bay leaves and cinnamon stick.
Sauté for 10 seconds then add garlic, onions and green chillies and stir fry for 5 minutes until translucent.
Now add the blanched spinach and bathua purée
Cook for a minute and add salt and all dry spice powders.
Mix it well, add half cup of water and bring it to a boil.
Add the roasted Makhane and corn kernels and let it simmer for 2-3 minutes until all the aromas is infused into the makhana and corn kernels.
Serve hot with your favorite Indian breads like naan, lachha paranthas or makke ki roti and salad.
