n 1. Soak the garbanzo beans for 6 -8 hours.nn 2. Transfer the soaked beans to a pressure cooker and add around 6 cups water. Cook on high heat for 1 whistle, reduce the heat to medium low and cook for 5 more mins. If using the canned garbazo beans, wash well before use.nn 3. Boil around 6 -7 Cups of water in a sauce pan, clean and wash the spinach.nn 4. When the water starts to boil add the washed spinach leaves and cook for 2- 3 mins. Drain the water, allow spinach to cool. Grind to make a puree of it.nn 5. Heat a wide pan on medium heat, add oil, when the oil is ready, add the cumin seeds, as they splutter add the chopped green chillies and onions. Cook till onions turn light brown in color, mixing in between.nn 6. While the onions are cooking, grind the tomato to a puree. Adding the tomato is optional.nn 7. Add the tomato puree to the cooked onions, mix well. Then add turmeric powder, ginger garlic paste, redchilli powder and coriander powder. Mix well and cook till oil seperates on the corners of the pan. nn 8. Now add garbanzo beans, mix well cook it for 2 - 3 mins, then add the spinach puree, milk, kassori methi and salt. Mix well.nn 9. Reduce the heat to medium low and cook for 10 - 12 mins mixing in between.nn 10. Serve hot with roti/ rice varieties.nn Note: Quantity of spinach can be increased or decreased.nn Cream can used instead of milk for a creamy consistency.nn  n