Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from getting sticky.

In a pot, add 2 cups of water and a pinch of salt. Bring to a boil, then add the rinsed rice. Reduce heat to low, cover and simmer for about 15 minutes, or until all the water is absorbed and the rice is cooked. Keep warm.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger to the skillet. Sauté for another 2 minutes until fragrant.

Stir in the tomatoes, garam masala, and turmeric. Cook for about 5 minutes until the tomatoes break down and release their juices.

Add the drained and rinsed chickpeas to the skillet. Stir well to combine with the tomato mixture.

Add the spinach, a handful at a time, allowing each batch to wilt before adding more. If using frozen spinach, ensure it's thoroughly thawed and drained before adding it to the pan.

Season the mixture with salt and pepper to taste. Simmer for about 10 minutes, stirring occasionally, until the flavors meld together and the spinach is tender.

While the chana saag is simmering, prepare the cucumber raita. In a small bowl, combine the plain yogurt and grated cucumber. Season with a pinch of salt and black pepper to taste. Mix well and set aside.

Serve the chana saag over the cooked basmati rice, with cucumber raita on the side.