Take 500 grams of palak (spinach), remove the stems and wash the leaves nicely. Keep them aside on a plate or a strainer so that the extra water drains off.

In a separate container, soak 200 grams of chana (Bengal gram) and 2 bulbs of garlic (whole) for at least 2 hours. Boil them in a pressure cooker for up to 1 or 2 whistles and keep it aside. (Pro tip: For best results, it is better to soak the chana overnight).

Now, boil the spinach for about 2 minutes. Remove them on a strainer and keep aside to cool down completely. When it has cooled down, make a smooth paste of it in a blender and keep aside. (Pro tip: Do not discard the boiled water. It will be used while making the gravy).

Now, heat 2 tbsp of refined oil, or any cooking oil, in a separate frying pan or kadai on a medium flame. When the oil heats up, add ½ tsp of cumin seeds (jeera), 1 piece of bay leaf (torn in half), and 2 pieces of dry red chilies. Let them cook for about half a minute or so.

Now, add ½ cup of onions (medium size, finely chopped) to it, stir and fry them for about another half a minute until the onions turn soft and translucent.

At this stage, add ½ tsp of green chilies (crushed) and ½ tsp of crushed ginger and garlic to it. Mix them nicely and cook for about 15 seconds.

When the ingredients are fried nicely, turn the flame to low and add 1 tsp of red chili powder, ½ tsp of garam masala powder, ¼ tsp of turmeric powder, ¼ tsp of Kashmiri red chili powder, and 1 tbsp of the water you kept after boiling the spinach. Mix them all nicely and fry them for about two minutes on a low flame. (Pro tip: The quantity of red chili powder can be adjusted according to your heat tolerance).

When the ingredients are fried nicely and you can smell the aroma, add ½ cup of tomato paste to it, mix it nicely and cook for 3 to 4 minutes more.

When the tomato is cooked nicely, add the boiled chana to it. Mix it nicely with the cooked masala and let it cook further on a high flame for about 2 to 3 minutes more so that the moisture evaporates from the boiled chana.

Now, add the spinach paste to it and mix it nicely.

Then, add salt to taste and a glass of the boiled spinach water to it. Give it a nice mix. Cover the kadai and let it cook on a medium flame for about 4 to 5 minutes.

After 5 minutes, remove the cover and check the consistency of the sabzi. If you think it is too thick, add some more water and cook for another 2 to 3 minutes.

Your tasty and spicy homemade palak chana is now ready to consume. Take it out in a serving bowl and serve it hot with steamed rice, roti, or paratha along with some spicy onion rings, pickle, and green chilies.