Heat 2 tablespoons of oil in a large skillet over medium heat. Add finely chopped onions, minced garlic, grated ginger, and chopped green chili. Sauté for about 5 minutes until the onions are translucent.

Stir in 1 teaspoon each of turmeric, cumin, coriander, garam masala, and salt. Cook for another minute to toast the spices.

Add 4 cups of chopped spinach and sauté for 5-6 minutes until wilted. Remove from heat and blend into a smooth paste.

In a separate pan, heat 2 tablespoons of oil and add chopped tomatoes. Cook for 8-10 minutes until soft.

Add 2 cups of cooked chickpeas, 0.5 teaspoon of red chili powder, and 0.5 cup of water to the tomato mixture. Simmer for 4-5 minutes.

Stir in the spinach paste and simmer for an additional 3-4 minutes, adjusting water for consistency.

For creaminess, stir in 0.5 cup of cashew cream just before serving.

Serve hot, alongside basmati rice or naan.