Firstly, heat oil in a pan or kadhai
Once the oil heats up, add cumin seeds, cinnamon, black pepprcorns and bay leaves, fry for few seconds until aromatic.
Then, add ginger paste, garlic paste and green chili paste and fry until raw smell goes off
Now, add red chili powder, coriander powder and turmeric powder, stir until mixes well
Then add salt and tomatoes and mix. Cook on high until tomatoes gets soft.
Once the tomato masala base is ready, add boiled chickpeas and mix well.
Then add, water, garam masala powder, cumin powder and ginger juliennes, mix and bring it to a boil.
Cover and cook for 5 minutes until spices are mixed and done well
Then, add pureed spinach, mix and cook for another 5 minutes. Adjust the consistency of the gravy as per your need.