Boil water with salt and sugar. Add spinach to the pot and let it sit in there for 2 minutes.

Transfer the spinach to a bowl of ice. Give it an ice bath.

Transfer the wilted leaves to a blender jar. There is no need to squeeze the water from the spinach. Add green chillies, cashew paste, and cilantro with stems.

Grind it to a smooth puree.

Heat vegan ghee in a pan. Temper cumin seeds. Once they crackle, add dried red chillies, bay leaf, cinnamon, cloves and peppercorns.

Then add onions and ginger garlic paste. Saute till the onions turn translucent. It could take around 2 minutes.

Now add the chopped tomatoes along with salt and cashew paste. Cook for 4-5 minutes.

It's time to add the spices - chilly powder, turmeric powder, coriander powder, asafoetida, pomegranate powder, and cardamom powder to the pan. Mix and cook for another minute.

Add the chickpeas and give it all a good mix.

Followed by water. Cook covered for 7-8 minutes.

Now add the spinach puree and garam masala. You can also add chole masala at this point. Mix and cook for another 3-4 minutes.

Then garnish with Kasuri methi, and lemon juice. Mix and take it off the flame.