Pressure cook the chana in sufficient water for 8-10 minutes on a low flame after the first whistle.
In a bowl mix together ginger-garlic paste, tomato paste and all the dry spices (except salt) along with some water and keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion and fry till light brown. Then add the spice paste and continue to fry till the oil separates.
Add the tomatoes and fry till it is mashed.
Then add the boiled chana, salt and 1 cup water. Cover and simmer for 2-3 minutes.
Add the spinach. Cover & simmer for 2 minutes or till the oil separates.
When done, add the lime juice.
Garnish with coriander leaves and onion. Serve with poori, naan, chapatti, steamed rice or jeera rice.
