– Thaw the spinach (if using frozen) and puree it. If using fresh, clean the leaves and then puree it. – Chop all the vegetables and keep it ready.
– In a small pan, heat oil and add the red chilies and the fenugreek seeds. Once they fry add the spinach puree and let it come to a slow boil. – Heat the remaining oil and then add the chopped onions. Let it sauté .
– Now add the rest of the vegetables and fry them until the vegetables soften a bit. Now add the grated ginger, cumin powder, red chili powder, and salt and let it cook. – Add the prepared spinach puree to the vegetable pan and add some water.
– Add the garam masala powder and mix once. – Add the cream or milk and then mix again. Simmer for a couple of more minutes and serve hot with paratha or naan.