Instructions

1. Blanch the spinach in boiling water for 10 seconds before taking them out with the help of a slotted spoon and immediately dipping them in a bowl of ice water.
2. Once cool, squeeze the excess water off the spinach and place them in a dry bowl.
3. The above step can be done away with, if you get hold of frozen spinach.
4. Heat oil and butter in a pan over medium. Add the finely sliced onion, green chillies followed by the minced garlic.
5. Stir for 3-4 minutes or until the onions are light brown and the garlic turns aromatic.
6. Next, over medium-high flame add the sliced mushrooms and keep sautéing for another 2 minutes.
7. Lower the flame to a medium-low and add the blanched spinach along with the corn kernels.
8. Now add the milk, cream salt and pepper to season. Cook for 2-3 minutes.
9. You may add slurry made out of the tapioca or all-purpose flour if you need to thicken a bit. This is entirely optional.
10. Lastly, generously sprinkle the grated Mozzarella all over the pan, covering all of the spinach-mushroom-corn mix. Cover with a lid and cook for a bit till the cheese melts over a medium-low flame.
11. Open the lid, season with the red chilli flakes, Oregano seasoning and All Purpose seasoning.