Dry roast cumin seeds, cinnamon, pepper corns, cloves, coriander powder for 2 mins.

Now add these to the grinder along with coriander leaves, ginger, garlic, green chilli with few drops of water and make a paste and keep aside.

Heat oil in an iron wok and add cumin seeds and saute chopped coriander stalks (these are the thick sticks between the roots and the area where leaves are) and onions till they are golden brown.

Next add the green coriander paste and cook for 5 mins on slow flame.

Next add spinach puree and cook for 2 mins. Avoid over cooking as then it would lose the flavour and colour too.

Now add boiled chick peas and cook along with it on slow flame too.

Add salt and chat masala to balance the taste as per choice.

At the end put off the flame and then once it cools down a bit add lemon juice and serve.