Add the minced chicken and cook till it changes its colour from pink to white. Add the Garam masala powder, salt now, stir and cook further till the chicken is completely cooked. Once fully cooked add in the spinach purée, mix well and cook for a couple of minutes.
STEP 1 :
Soak the Double Beans overnight. Wash the Spinach leaves well and purée them into a smooth paste in a blender or food processor. Wash the Fresh Dill leaves nicely in a colander and chop them up. Chop Onions, Tomates, Green Chillies and make the Ginger Garlic paste.
Take the double beans which you will notice has become quite large in size after being soaked overnight and either pressure cook them covered with enough water or cook them in a deep bottom pan with enough water, covered, till the Double beans are completely cooked and can be mashed up using your fingers.
In a wok or pan heat oil and sauté the onions till they become trasparent. Now add the ginger garlic paste, chopped tomatoes and green chillies. Cook till the tomatoes become soft and all the aromatics nicely blend together.
Add in the chopped Dill leaves and mix well. Leave to cook for a minute and add in the cooked double beans. Incorporate by nicely mixing everything in your wok or pan. You need not add any water. But if you would like your gravy to be a little runny add in some water now and wait for the curry to bubble. Once it bubbles close the flame and plate the dish.