Heat the oil over medium heat. When the oil is hot, add the coriander seed, cumin seed, fenugreek seed, mustard seed (if using), and the red chili.

Once the seeds start to spatter (be careful to not let it burn- lower the heat, if needed), add the onions and cook until the onions are translucent (about 5-7 mins on medium heat)

Add the garlic and ginger, stir and let cook for about a minute.

Add the spinach and cook until the spinach starts to wilt. Add the turmeric, salt, ground cumin, and curry masala (substitute with garam masala, if you don't have the curry masala). Stir well and cook for about 5 minutes.

Add the tomatoes, stir and cook for another 5-7 minutes until the tomatoes are soft and release juice.

Turn off the heat and let it cool for a few minutes.

In the meantime, coat a small pan with some oil and add the chick peas to the pan. Sprinkle 1 teaspoon of ground cumin and some salt. Fry the chick peas for about 10 minutes, stirring occasionally.

While the chickpeas are frying, transfer the spinach-tomato mixture into a blender. Add the butter and blend it until smooth. Add more spicy chili or hot sauce if you like it spicy.

Transfer the blended sauce to the pan and heat to warm. Add green onions and cilantro. After the chickpeas are done, transfer the chickpeas to the sauce and stir to mix well. Serve over rice.