Soak a cup of chick peas or Chhole overnight and boil it the next day .
Take Spinach. Clean wash and add it to boiled water (Do not boil the palak .. Just boil water and add the palak to it. Let it rest for 5 mins and immediately drain and add it to cold water] … Now drain and purée half of the palak … You can purée all of it if you desire.
Now take a pan. Add 2 TBSP oil. Add sliced onions and whole green chilies (less if you don’t enjoy spicy food) .Add flakes of garlic. And sauté everything together till the onion starts turning transparent. Take it out and let it cool and purée it.
Now add 2 Tblsp of oil to the pan again. Add zeera and whole red chilies. Add the onion purée. Cook for a min.
Add salt, coriander powder , red chili powder , turmeric powder , 1/2 tsp of zeera powder and garam masala. Add 1 tej patta. Let the masala cook for 2 mins.
Add tomato purée. Let it cook for 5 mins.
Add the palak/ spinach and the purée and the one you kept aside. Cook for 5-7 mins.
Add the chick peas and cook for another 10 mins on low flame.
Now add purée of cashews. Check the salt. Cook for 5 mins covered, on medium heat.
Serve with boiled rice or roti and onions on the side.
Enjoy!!!