Wash chickpeas under running cold water till water runs clear.

Soak them for 8-10 hours or overnight.

Drain and take into pressure cooker. Add 1 ½ cups of water. Cover with lid and put the weight on.

Cook for 1 whistle on high + 20 minutes on medium-low heat. Or cook it till they are soft.

Let the pressure go down by itself. then open the lid.

Bring about 5-6 cups of water to a rolling boil.

Add salt to it, then add spinach, cook for 3 minutes.

Drain all the water and run cold water to it so it stops cooking. Keep in the colander.

Now let the water comes to a boil again. Make a cross at the bottom of the tomato.

Blanch it into water for 4-5 minutes or till the skin will start to comes off.

Immediately drop into cold water to stop cooking. Peel the skin off.

Now first make cashew powder into grinder.

After that, puree the tomato.

And then puree spinach with green chilies. Keep them aside.

Now heat the oil in a pan on medium heat.

Once hot add cumin seeds. Let them sizzle a bit.

Then add chopped onion. Add some salt and let it cook till it becomes light brown.

Add ginger paste, garlic paste. Cook for a minute.

Add pureed tomato. Cook till moisture evaporates.

Add coriander powder, garam masala and kasoori methi. Mix and cook for a minute.

Now Add pureed spinach and mix well.

Once curry comes a boil, sprinkle cashew nut powder. Mix it properly.

Add cooked chana and mix.

Add water if needed to adjust the gravy consistency. I have added ½ cup of water. Let it simmer for 5 minutes.

Then turn off the stove.