Lotus seed pops and whole cashew nuts combine in a silky saag made of spinach and other greens deliver a superb dish.
- First blanch the spinach (whole leaf) keep it aside.
- Heat oil in a pan add ginger and garlic pieces, green chilly, chopped onion, nut meg powder, coriander leaves, mint leaves, saute it and add blanched spinach switch off the flame and let it cool down and put it into the blender and make a paste.
- Heat oil in a pan add onions, salt, cook this till onions are golden in colour, add turmeric powder, ginger garlic paste, cook this till ginger garlic paste raw flavour is gone, add tomatoes, coriander powder, cumin powder, chilly powder, put the lid on and let it cook for few minutes.
- Add some water once it comes to boil add prepared chamman paste, mix it well, add cashew nuts, Phool Makhana (saute in butter), add salt, mix it.
- Cook this for few minutes then switch off the flame. Then add some cream.
Serve this with roti and rice.