Chop the bell peppers and onions finely and keep them aside.
Heat a pan and once it is hot, add oil and bay leaves to it.
Now add chopped onions.
Let them cook for 3 to 4 minutes until they turn soft.
Add the chopped bell peppers and stir fry them on medium to high flame for 3 to 4 minutes. We are using high flame here to retain the crunch of bell peppers.
Finely chop the spinach and add it now along with the salt. Mix it well, and spinach will start releasing water.
Now add all spice powders one by one - red chili powder, turmeric powder, raw mango powder, garam masala powder, cumin powder, and coriander powder. Mix everything well and let it cook for 2 to 3 minutes.
To this bell peppers mixture, now add cashew powder and mix everything well.
Let this cook further for 3 to 4 minutes on low flame. Cashew powder will absorb all the water from the stir fry and makes it dry.
Switch off the flame, and bell pepper spinach curry is ready to serve! Serve it hot with any Indian flatbread like naan, roti, or flavored rice.