Wash and soak the chick peas overnight or minimum 5-6 hours
Pressure cook soaked chick peas for 5 whistle or till cooked and soft or use readymade cooked canned chick peas.
Chop tomatoes roughly and grind to make a smooth puree
Wash and chop fenugreek, spinach, ginger and green chilies and then pressure cook for 1 whistle with little water, when cool down then open and crush into a smooth paste with a hand blender or in the mixer.
Heat oil in a pan, add cumin, bay leaves and asafoetida then add the tomato puree and all the dry spices ,cover and cook till it become thick and oil start to separate.
Now add the spinach puree and the boiled chick peas and 1 cup water(or according to the thickness of the gravy you want)
Cover and cook for 5 minutes .
Add lemon juice and garam masala and mix, switch off the heat
Can add some butter or ghee on top before serving.
Serving suggestions-serve hot with plain rice,poori or bread of your choice .