Photo by Pooja Hanabaratti
Heat a pan and add cumin seeds. Cook for 1 minute and then add ginger-garlic-green chilli paste and sauté for 2 minutes. Add onion and 2 tablespoons water and cook over low-medium heat, until light brown. Then, add tomato, amchur powder, dhania-jeera powder, red chilli powder and turmeric powder and continue cooking until the gravy thickens. Add garam masala, chana masala, kasuri methi and the remaining 2 tablespoons water. Sauté for 2 to 3 minutes. Add chickpeas, mix well and then add blanched spinach. Allow to simmer until a gravy-like texture is obtained. Add unrefined salt to taste. Garnish with coriander leaves.