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Ingredients

• 3 bunches spinach leaves (palak), fresh, cleaned, roots removed, leaves and stems washed, drained, chopped
• ¼ cup cashews, soaked in ¼ cup water for 30 minutes
• 2 tbsp ghee
• ½ tsp cumin seeds
• 1½ tsp garam masala powder
• 1½ tsp cumin powder
• 1 tbsp coriander powder
• 1½ tsp red chilli powder
• Salt to taste

Method

1. Cook the spinach, covered, on low heat until soft. Cool and grind to a paste.
2. Drain and grind the cashews to a paste.
3. Heat the ghee in a pan; add the cumin seeds, garam masala powder, cumin powder, coriander powder, and red chilli powder. Stir.
4. Add the cashew nut paste and sauté until the fat separates.
5. Add the spinach paste and salt to taste; sauté for 2-3 minutes.
6. Serve.