Soak the black chana overnight, drain the water, and pressure-cook with fresh water until soft and tender.

Wash the palak keerai thoroughly and cook it until the leaves wilt. Allow it to cool, then grind it separately into a smooth paste.

Heat oil in a pan and sauté the chopped onion until golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears.

Add the chopped tomato, turmeric powder, coriander powder, and cumin powder. Cook until the tomato becomes soft and mushy.

Add the ground palak paste to the onion mixture and cook for a few minutes, stirring well.

Add the cooked black chana and mix well. Pour in a little water to adjust the gravy consistency and simmer for 5–10 minutes.

Whisk the curd separately until smooth. Lower the heat and gradually add the curd to the gravy, stirring continuously to prevent curdling.

Crush the kasuri methi between your palms and add it to the gravy along with garam masala and salt. Mix well and heat gently without boiling vigorously.

Serve hot with chapati, roti, or steamed rice.