To begin making the Bihari Ghughni Aloo Sabzi soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with salt and a pinch of turmeric powder until well cooked.

Heat the mustard oil, add the panch poran spice. Let the spices splutter. Now add ginger garlic paste, green chillies and sauté till the raw smell of the paste goes off. Just a quick mix and add the spinach. Cook the spinach till it wilts .

Now add the tomato puree and cook till oil starts to separate. Add turmeric powder, chilly powder, coriander powder and salt. Mix well.

Cut the boiled potatoes into cubes, smash a few with your hands. Add these potatoes and the boiled chickpeas to the spinach and tomato paste. Mix well , add water to adjust the consistency of the gravy.

Simmer and cook for 10 minutes for the flavours to seep in. Serve with Poori or Kachori.