Chop the vegetable finely and roughly break the palak leaves. Set aside. I have used beans, carrot and fresh peas. You can use potato, capsicum and cauliflower too.

Heat oil in a pan and roast ginger, garlic and green chillies together. When the chillies change color, add onion and saute till it is translucent.

Next throw in the palak and continue sauteing till it wilts. Finally add coriander leaves too. Switch off all of them have been roasted well.

Take all the roasted ingredients in a mixer along with cashews and grind to fine puree. Add some water ease of pureeing. Meanwhile cook the vegetables with water till the immersing level.

If you have chosen to add cauliflower and capsicum, then add them towards the end because they get cooked faster. When the veggies are done add ground palak puree.

Cook for few minutes and add turmeric powder and garam masala. Cook till the gravy thickens. Finally add whisked yogurt, stir and switch off.

Very healthy green goodness vegetable palak is ready to serve with chapati and or poori.

I recommend not to use the thick stem of palak, it may alter the taste.

Chop the veggies finely in uniform shape, so that they get cooked evenly. If you are using capsicum or cauliflower add them when other veggies are halfway done.

Soak the cashews in some warm water for about 10 minutes for ease of grinding.

Do not overcook the gravy after adding yogurt.