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1. Place spinach in large microwave-safe bowl, cover, and microwave until wilted, about 3 minutes. When cool enough to handle, chop enough spinach to measure 1/3 cup and set aside. Transfer remaining spinach to blender and wipe out bowl. Place mustard greens in now-empty bowl, cover, and microwave until wilted, about 4 minutes. When cool enough to handle, chop enough mustard greens to measure 1/3 cup and transfer to bowl with chopped spinach. Transfer remaining mustard greens to blender.
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2. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and 3/4 teaspoon salt; cook, stirring frequently, until softened, about 3 minutes. Add garlic, ginger, and jalapeno; cook, stirring frequently, until lightly browned and just beginning to stick to pan, 2 to 3 minutes. Stir in tomatoes and cook mixture until pan is dry and tomatoes are beginning to brown, 3 to 4 minutes. Remove skillet from heat.
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3. Transfer half of onion mixture to blender with greens. Add half of cashews and water; process until smooth, about 1 minute. Return puree to skillet.
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4. Return skillet to medium-high heat, stir in chopped greens and bring to simmer. Reduce heat to low, cover, and cook until flavors have blended, 5 minutes. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with remaining cashews and cilantro, and serve.
