Choley Palak - Garbanzo and Spinach Curry

Soak 2 cups of dried garbanzo beans overnight. If you plan to use canned beans, wash the beans very thoroughly to get rid of the sodium.
Wash and chop ½ bag of spinach. Use baby spinach if you have some handy. You can also increase the spinach to 2 cups.
Pressure cook the soaked garbanzo beans and spinach till you hear six whistles.
If you are using canned beans, just sauté the spinach for 10 minutes and add the garbanzo beans.
Blend 1 tomato, 4 cloves of garlic and a 1” piece of ginger.
Chop one onion finely.
In a pan take 2 tbspn oil. When the oil is hot, add 2 bay leaves and 1 tspn cumin seeds.
When the seeds splutter add the onions. Fry till golden brown.
Add the tomatoes. After 1 minute add 2 tspns coriander powder, ½ tspn turmeric, and 1 tspn cumin powder. Reduce the tomatoes to a paste till the mixture is deep in color and oozes out oil. You can also 1 tspn paprika if you like heat.
Add the garbanzo beans and spinach. Sauté for a minute.
Add about 2 cups water. Add salt to taste, around 1 ½ tspn should be fine.
Add 1 tbspn dried mango powder (aamchoor).
Simmer the curry for 10-15 minutes.
Adjust water and salt. Shut the flame.
Adjust the acidity. If you want a tangier flavor add more dried mango powder.
When done add 1 tspn garam masala (use the MDH brand) and 1 ½ tbspn dried fenugreek leaves (Kasoori methi). The fenugreek leaves look like weed. You should crush them between your palms and add them.
Garnish with chopped coriander leaves.