Grind 2 of the onions, the tomato’s, the curtains, and the ginger and garlic paste together into a smooth paste in the food processor. Add 1 can of diced tomatoes. Use immersion blender to create paste
Heat the vegetable oil in a deep, thick-bottomed pan on medium heat
Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant Add the remaining sliced onion and fry until light folded color. Add the onion tomato paste you made earlier and fry till oil begins to separate from the paste
Add the dry, powdered spices-cumin, coriander, red chili, turmeric, and Garamond masala powders. Sauté, stirring frequently, for 5 more minutes
Now add the chickpeas to the masala you fried up earlier. Stir and mix everything well.
Add salt to taste and enough hot water to make the gravy - about 1 1/2 - 2 cups. Simmer and cook covered for 10 minutes.
Use a flat spoon or potato masher to mash some of the chickpea’s coarsely. Add Frozen Spinach. Stir to mix everything well. Check seasonings, add salt as needed.
Garnish with the julienned of changer and finely chopped cilantro. A squeeze of lemon and a very finely chopped onion tastes great as a garnish too.