To make Spinach Puree, we first need to boil water and add around 20 clean leaves of Spinach and put the flame off and let the leaves blanch in hot water for 5 mins. Then drain the water and add cold water and then just the leaves with very little water can be added in mixer for making the puree. This can be stored for good 2 to 3 days.

Now heat oil in a wok and add cumin seeds and garlic and saute it for a min.

Next add chopped onions and grated ginger and let it saute for another min.

Add Cauliflower, cumin powder, salt, black pepper, turmeric and with very little water , say 1/4 cup cook this covered till Cauliflower is done but not mushy.

Once Cauliflower is done add Spinach Puree and give it a nice mix and if required very little water but it should be covered nicely with spinach however nor dipping into it.

Add the kasoori methi at the point and gently mix it again and put off the flame.

Now add lemon juice over it and separately caramelise garlic in some oil and red chilli powder.

At the time of serving add the caramelised garlic on top and enjoy with hot and steaming dal and rice or parathas.