Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai. Add onion and sauté till lightly browned. Add ginger-garlic paste and stir. Add green chillies julienne, ginger julienne and sauté till browned. Add red chilli power, turmeric powder and stir. Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder. Stir and take off the heat.
Garnish it with green chillies julienne, ginger julienne. Served it with Rotis, rice, or parantha.