Wash and blanch spinach. After blanching put spinach leaves in ice cold water. Drain the water and keep it aside.

Heat 1 TSP oil in a pan. Add all vegetables and saute it with little salt, till it becomes soft. Keep it aside.

In the same pan, add 1 tbsp oil, add jeera, pepper cons, clove and hing. Let it crackle. Now add garlic, onions and ginger. Cook for some time till onions change its colour slightly.

Now add tomatoes and salt and cover with a lid and cook till tomatoes are soft. Then let it cool.

Once cooled, add blanched spinach leave and grind the tomates mixture and spinach together into fine paste.

Now add the remaining oil, and fry cashews till slightly brown. Add the onion tomatoes and spinach puree to it. Add all the power masalas and sauted vegetables to it. Cook on slow flame for 2 to 3 minutes. Adjust the consistency by added little water.

Now add kasuri methi, kitchen king masala and again cook for 2 minutes on low flame.

# Note: you can change the choice and quantity of vegetables according to your choice. You can even add few pieces of paneer to it.