Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn translucent.
Add the minced garlic, grated ginger, and green chili. Sauté for another 2-3 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add the ground coriander, ground cumin, turmeric powder, paprika, and a pinch of salt. Cook the spices for a couple of minutes until they release their aroma.
Add the chopped spinach (palak) to the pan. Cook and stir until it wilts and reduces in volume.
Add the drained and rinsed chickpeas to the pan. Mix well with the spinach and spices.
Pour in about 100ml of water and simmer for 10-15 minutes, allowing the flavours to meld and the mixture to thicken. Add more water if needed to achieve your desired consistency.
Season with garam masala and adjust salt and spice levels to your taste.
Remove from heat and garnish with fresh coriander leaves.
