Soak chana overnight.

Drain the water of chana, add 1.5 cups water, salt to taste, add black pepper, cloves, bay leaf, green cardamom, and pressure cook for 3 whistles on high flame and 7-8 mins on low flame or till chana is done

Nicely wash palak leaves, boil water adds palak leaves blanch for 2 mins, and remove in ice-cold water to retain color.

In a blender add spinach leaves, coriander leaves, green chilies and blend make a nice green paste keep aside.

In a Kadai, heat some oil add cumin seeds, hing, add chopped onions and fry till the onions are nice and golden.

Crush ginger, garlic and add to onions, fry till raw smells go.

Puree tomatoes and add to Kadai cover and cook till tomatoes are done and oil separates.

Now add all the dry spices and little water and mix nicely. Add palak paste and fry on medium flame.

Now add cooked chana, adjust the consistency of gravy with chana water, you can add whole spices or discard them.

Cover and cook for 10 mins.