In a 9x11 or similar size baking dish, add the oil and spread evenly. Add the cumin seeds, fenugreek seeds, clove, bay leaves, and mix.

Put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) to cook for 6-8 minutes or until the cumin seeds are fragrant. Keep an eye on them so they don’t burn.

Remove the dish from the oven then add in the red chilies and mix in. Add in the onion, garlic, ginger, ground coriander, cardamom, cinnamon, black pepper, and a generous pinch of salt and mix well. Add some splashes of water if spices aren’t sticking to the onion and mix

Then put the dish back in the oven to bake for 11-15 minutes or until the onion is translucent.

Take the dish out of the oven. Add in the spinach, greens, tomato puree, chickpeas, salt, coconut milk and mix really well.

If using fresh greens, then they will take a minute to kind of mix in and get coevered in the sauce. You want the greens to be covered with the sauce otherwise they will get crispy. Cover with parchment.

Put the dish back in the oven and bake for 20-25 minutes. Mix once in between so that all the greens get cooked evenly.

Take the dish out of the oven. Taste and adjust salt and spices and mix in. Garnish and serve over rice or naan, or flatbread.For creamier, mix in 2-3 tablespoons non dairy yogurt while still hot. For flavor variation, add in 1 teaspoon garam masala or Kashmiri garam masala or 1 tsp dried fenugreek leaves ( kasoori methi) while still hot.