Heat oil in a sauté pan on medium heat. Add cumin seeds and once the seeds start to splutter, add onions, ginger+garlic paste and sauté until lightly browned around the edges, about 3~4 minutes.
Add thawed spinach, potato and cook till the potatoes are tender.
Add tomato puree and cook for about 3~4 minutes.
Next add chana masala/ garam masala, red chili powder, salt; mix well.
Add the cooked chickpeas and cook until they are heated through and the curry is almost dry.
Check the seasonings and adjust accordingly.