• Soak chickpea (kabuli chana) with all Whole Spices all night.
  1 cup White Chickpea, 1 Cinamon stick, 1 Black Cardamom, 4 Cloves, 4 Black Pepper, 1 Bay leaf, 2 green Cardamom
• Boil chickpea in same water adding salt as per taste. If using Pressure cooker, cook on Medium flame for 3 whistles and another 5 min on Slow Flame.
• Trim the stems and wash the spinach thoroughly under running water. Drain well in a colander..
  1 cup Spinach puree
• Place a non stick pan on medium heat and pour in 1 cups water and salt, bring it to boil. Add the spinach and blanch in the salted boiling water for 2 minutes. Refresh under running water. Drain well in a colande.
  salt to taste, 1 cup Spinach puree
• Place the spinach in a blender jar, and grind to a fine paste.
• Heat the oil and ghee (clarified butter) in a pan and add cumin seed, when the seeds crackle add asafoetida (hing) and add the chopped onions. Fry for 5 min.
  1 tsp cumin seeds, 1/4 tsp Asafoetida, 4 tbsp clarified butter, 2 tbsp oil, 2 medium size chopped onions
• Add ginger green chilli paste and fry for 4-5 min.
  1 tbsp ginger-green chille paste
• Add Turmeric powder, Red Chilli powder, Coriander and Cumin powder, Chole masala, Garam masala and mix well..
  1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp Coriander powder, 1 tsp Cumin powder, 2 tsp Chole masala powder, 1 tsp Garam masala powder
• Saute this mixture until oil separates (add some water in between if gravy is too dry, to prevent masalas from burning).
• Add beaten Curd after, Stir and roast the masala till it is grainy and till oil separates.
  1 cup Curd
• Add the spinach puree and boiled chickpeas (kabuli chana) and Stir. Adjust salt as per your taste. Cover and cook for 8 minutes on medium flame.

Now prepare tempering (tadka) :

• Place tadka pan on medium heat and add ghee, add chana masala powder.
• Immediately pour tadka over the gravy and mix well..
• Garnish with Coriander leaves. Serve hot with roti or paratha or naan or rice.
  Coriander leaves
• Enjoy!