eat oil in a non-stick frying pan or skillet over medium heat.

Add pureed onion and tomato, ginger paste, and garlic paste to the hot oil.

Stir and cook for about 2-3 minutes until the raw aroma disappears.

Stir in cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another minute until the spices are fragrant.

Add pureed spinach leaves to the pan.

Mix well with the onion-tomato-spice mixture.

Add cooked potato cubes to the pan.

Mix well with the spinach mixture.

Pour in 1 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the curry cook for about 25 minutes on medium-low heat, stirring occasionally, until the flavors blend together and the potatoes are tender.

Add canned chickpeas to the pan.

Mix well with the spinach and potato mixture.

Let the curry simmer for another 2 minutes to allow the flavors to meld together.

Once the curry is cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.