Palak Chole (Spinach and Chickpeas)

Drain the soaked chickpeas and rinse them well. Pressure cook with 3 cups of water until soft (around 15-20 minutes in a pressure cooker or until tender in a pot). Set aside.

Blanch the chopped spinach in boiling water for 2 minutes, then drain and immediately transfer to ice-cold water to retain green color. Drain again and puree the spinach finely. Set aside.

Heat oil in a pan on medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until golden brown, about 7-8 minutes.

Add ginger-garlic paste and green chili, sauté for 2 minutes until raw smell disappears.

Add pureed tomatoes and cook until oil separates from the masala, about 8-10 minutes on medium heat.

Add turmeric powder, coriander powder, red chili powder, and salt. Stir well and cook for 2 minutes.

Add the spinach puree and cooked chickpeas along with 1-2 cups water to adjust gravy consistency. Mix well.

Simmer on low heat for 10-15 minutes, allowing flavors to meld together. Stir occasionally.

Add garam masala and amchur powder (if using). Mix well and cook for another 2 minutes.

Turn off the heat and let the dish rest for 5 minutes before serving.