Begin by heating vegetable oil in a large pan over medium heat. Once it’s hot, introduce cumin seeds and let them sizzle.

Add the diced onions and sauté them until they become translucent.

After that, add minced garlic, grated ginger, and green chili. Continue sautéing for another 2-3 minutes until the pungent aroma dissipates.

Integrate the chopped tomatoes and cook them until they turn soft and pulpy.

Mix in ground coriander, ground cumin, turmeric powder, paprika, and a pinch of salt. Cook the spices for a couple of minutes until their fragrances are released.

Toss in the chopped spinach (palak) and stir until it wilts and reduces in volume.

Add the drained and rinsed chickpeas into the pan. Combine them well with the spinach and spices.

Pour approximately 100ml of water into the mixture and allow it to simmer for 10-15 minutes. This will help the flavours meld and the mixture to thicken. Add more water if necessary to reach your desired consistency.

Season the dish with garam masala and adjust the salt and spice levels to your preference.

Finally, remove the pan from the heat and garnish the dish with fresh coriander leaves.