Wash both portions of spinach thoroughly. Roughly chop the spinach intended for the puree and finely chop the remaining spinach.

Blanch the roughly chopped spinach in boiling water for 2 minutes. Drain and cool it briefly.

Blend the blanched spinach into a smooth puree. Set the spinach puree aside.

Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1.5 tsp cumin seeds and let them crackle.

Add 1.5 tsp chopped garlic and 1 cup onion to the hot oil. Sauté until the onion is soft and lightly golden, about 5 minutes.

Add 3 tbsp chickpea flour to the onion mixture. Roast it for 1 to 2 minutes while stirring continuously.

Add 1 cup tomato and cook until soft and pulpy, about 4 minutes. Stir frequently to prevent sticking.

Season with salt, 1.5 tsp red chilly powder, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp garam masala. Stir for 30 seconds to bloom the spices.

Add the finely chopped spinach and cook until wilted, about 3 minutes. Mix it well into the spiced tomato base.

Stir in the spinach puree and 0.75 tbsp fresh cream. Simmer the gravy for 4 to 5 minutes until creamy and thick.

Heat 1 tbsp ghee in a small pan. Add 0.5 tsp cumin seeds and let them sizzle.

Add 0.5 tsp garlic and 2 to 3 green chilies to the ghee. Fry until fragrant and lightly golden.

Pour the hot garlic tempering over the prepared spinach curry. Serve immediately, preferably with paratha.