Blanch the Spinach in boiling water for a couple of minutes. Don't throw the water away.

Put the blanched Spinach, Corriander (cleaned and chopped), Mint Leaves (cleaned and chopped) and green chillies in a mixture. Add some of the spinach water and grind to smooth paste.

Boil the Carrots, French beans, Potatoes and Green Peas and keep aside.

Heat Oil in the pan. Add Onions and cook till light pink in colour

Add the garlic and ginger and cook for a couple of minutes.

Add the paste and cook till the oil separates from the paste.

Add the boiled vegetables and the other masalas. Cook for about 5 minutes on medium flame.

Add the cream and Almonds at the time of serving.