– Cook white chickpeas until soft.
– Cook spinach in boiling water and grind to a fine paste with red chillies and salt.
– Finely powder cashew nuts without adding water.
– Add oil in a pan and sauté cumin seeds, ginger paste, coriander powder, garam masala powder, tomato purée, salt, chickpeas, turmeric powder and spinach paste.
– Add the chickpeas boiled water and cashew nut powder.