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1
Place the first four ingredients into a food-processor (or just give them a fine dice if you don't have one)
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2
Heat butter & oil in a large heavy bottomed skillet over medium heat and add the contents of the food processor, the bay leaves and the garam masala, and stir periodically to prevent sticking.
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3
When the tantalizing aroma of wild spices fills the air of your kitchen and the onions simultaneously turn brown, add the tomatoes with their juice, as well as a dash of salt.
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4
Stir and then add the greens, a handful at a time, tossing them in the tomato blend as you go.
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5
Add the cooked chickpeas, turn the heat down to low and let them simmer for about 10 minutes.
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6
Meanwhile, place the cumin and coriander (seeds or powder) in a dry skillet and heat over medium until fragrant (and maybe a wee bit smoky but don't burn it like I always do)
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7
Add the yogurt and milk to the chickpea mixture and stir well, then add the toasted cumin & coriander - if you use seeds, grind them in a mortar & pestle first.
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8
Serve over Basmati rice (or whatever kind of rice you have!) and top with a dash of yogurt, mango chutney and a bit of cilantro... (pappadums and buttered nan or pita bread take it to another level.)
