Kabuli chana palanga tarakari/spinach cheakpea curry

Spinach - 250 grams or a bunchChickpeas(kabuli chana) - 1 cupGreen Chili - 2 (finely chopped)Garlic - 1 cloveFennel seeds(panamahuri) - 1/4 tspn
Cumin seeds - 1/2 tspOnion - 1Ginger Garlic Paste - 1/2 tspn
Tomato - 3Turmeric powder - 1/4 tspnChili Powder o- 1/2 to 1 tspn (Depends on your spice level)Chicken Masala Powder -1tspnCumin powder - 3/4 tspnCoriander powder - 1 ½ tspnLemon juice - 1 tspn
Salt - to tasteOil - 1 or 2 tspns

Recipe:

Soak Chickpeas in water for 6 to 8 hours. Cook Chickpeas till they are tender. If you are using pressure cooker, cook till 3 to 4 whistles on high heat and turn the fire off.Finely Chop Green chilies, Onion and Tomatoes. Keep all this aside. Heat 2 tspns of Oil in a pan. Add Fennel seeds, Cumin seeds. Once it starts spluttering add Onion and fry till it turns into golden brown.
Add Ginger Garlic Paste and fry till the raw smell goes.Add Tomatoes and fry till they are soft. Then Add Turmeric powder, Chicken masala powder, Cumin powder, Coriander powder and fry till the smell of masala goes.Add Spinach and saute till all the leaves are wilted,add Salt, Lemon juice and very little Water(water used to cook chickpeas) to it. Cook for 5 minutes by covering it. Stir this once in a while to avoid burning the bottom.Finally add Chickpeas. Again, Cover and cook for 5 minutes. Remove from heat and serve.

Goes Well With: Roti, Poori, Paratha