Wash and chop spinach leaves.
Chop onion and green chilies finely.
Make a puree of garlic and green chilies in mixer with 1 tbsp water.
In a pot heat oil. Fry cashews and keep them aside.
In the same oil, add cumin seeds. When cumin seeds starts to sputter, add turmeric powder, asafoetida.
Add chopped onion and green chili and garlic puree. Saute for a couple of minutes.
Add chopped spinach and salt.
Cover the pot with the lid and let the vegetables cook in the water released by spinach.
Add kasoori methi.
Add milk powder and saute for 5 minutes.
Just before serving add fried cashews.
