Step-by-Step Instructions

1. 1.Soak and Boil Chickpeas

   Pour 1 cup of chickpeas into a bowl and add enough water to cover them. Soak for 5 hours. After soaking, transfer the chickpeas to a pot with fresh water and boil for 10 minutes until tender.

2. 2.Prepare and Boil Spinach

   Cut the spinach leaves from the stems. Bring water to a boil in a pot, then add the spinach and boil for 3 minutes. Drain the boiled spinach and set aside.

3. 3.Prepare Egg Paste

   Chop the green chilies. In a blender jar, combine the chopped green chilies, 2 chopped boiled eggs, 1 tablespoon of corn flour, and 1/4 cup of milk. Blend until a smooth paste is formed.

4. 4.Prepare Palak Paste

   Add the boiled spinach to a clean blender jar. Blend until a smooth palak paste is formed.

5. 5.Sauté Aromatics and Spices

   Heat 3 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds, 2 small pieces of cinnamon sticks, 3-4 cloves, and 1 bay leaf. Sauté for a few seconds until fragrant. Add the chopped onions and fry until they turn light brown. Then, add 1 tablespoon of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. Sprinkle salt to taste.

6. 6.Add Chickpeas and Palak Paste

   Add the boiled chickpeas to the pan and mix well with the sautéed aromatics. Then, add the prepared palak paste and mix thoroughly. Cook for 4 minutes, stirring occasionally.

7. 7.Season and Add Egg Paste

   Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala to the curry. Mix well. Sprinkle more salt to taste if needed. Pour in the prepared egg paste and mix thoroughly until well combined.

8. 8.Simmer and Garnish

   Cover the pan with a lid and let the curry simmer for 5 minutes to allow the flavors to meld. Uncover, stir, and garnish with fresh coriander leaves before serving.