For gravy - Mix cinnamon stick, cloves, saunf, cashew nuts in a mixie jar and grind. Add spinach, coriander, curry leaves, methi leaves and grind all together to form a thick paste. Add little water if required.
Heat oil in a pan. Add jeera, hing and saute capsicum, onion, tomatoes till softens.
Then add the green paste, chilli ginger garlic paste and salt. Cook untill raw smell goes and little oil is seen.
Boil the vegetables in a separate container with 1/2 tbsp of salt and enough water.
Drain the extra water once cooked.
Add all the boiled vegetables in the green gravy and mix well. Add little water if required.
The veg will have a thick consistency.
For paratha - knead the wheat flour with spinach gravy and 1/2 tbsp salt.
For peas halwa - heat ghee in a pan. Add the crushed green peas and milk and saute till the raw smell goes and thickens a bit.
Add sugar and stir well till it gives the thick consistency. Add elaichi powder and spread it thick on a flat tray.
Sprinkle pista badam on top and cut small pcs once cool. Serve cold
