Heat up oil on high in a kadai or medium heavy bottomed pot.Once the oil is smoky, reduce the heat to medium & wait for 1-2 minutes. Add the chopped onions to it along with fennel & cumin seeds and whole spices (in that order) and sauté till the onions start to lightly brown.
4 tbsp mustard oil (or cooking oil), 1/2 cup finely chopped onions, 1/4 tsp fennel seeds, 1 tsp cumin seeds, 2 green cardamom cloves, 1 inch cinnamon stick
Next add the garlic, chopped tomatoes, coriander powder, green chillies and sugar, to the onions and keep on cooking on medium low heat till you see oil separating on the sides of the pot. The tomatoes will soften and turn mushy.This may take 5-8 minutes.
3 garlic cloves, smashed in mortar pestle, 3/4 cup tomatoes, finely chopped, 1/4 tsp sugar, 1 tsp coriander powder, 2-3 Thai green chillies (adjust to tolerance)
Add the spinach, ginger, and chickpeas along with salt to the and mix well. Sauté with masala for 5-7 minutes until you see that the spinach is bubbly.
1/3 cup raw chickpeas, 8 oz organic spinach, 1/2 tbsp ginger julinnes, 4-5 small broccoli florets
Reduce the heat to low, add the reserved chickpea stock depending on the consistency of the sauce you like (I add about 1/2 cup). Mix well. Taste and adjust the salt if needed. Cover and let the sauce cook for 20-25 minutes on low heat.
1 tsp salt
Check once or twice in between. The spinach will bubble a lot during cooking and you will need to stir it in between to avoid sticking to bottom. Also the spinach will change color to dull green and you will start seeing glisten on the sides of the pot. If you feel that the sauce is getting dry, add 1/4 cup stock.
Finish with kasuri methi and 1/4 tsp garam masala(optional). Let sit for 30 minutes before serving. Serve warm.
1 tsp kasuri methi (dried fenugreek leaves, optional but recommended), 1/4 tsp garam masala (optional)