Rinse the 1 cup of basmati rice until the water runs clear. In a medium saucepan, add the rice and 2 cups of water with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed and the rice is tender. Fluff the rice with a fork and keep warm.

In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until translucent.

Add 2 cloves of minced garlic and 1-inch grated ginger to the skillet. Cook for 1-2 minutes until fragrant.

Stir in 1 tablespoon of garam masala and 1 teaspoon of turmeric. Cook for another minute to let the spices release their aroma.

Add the chopped tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.

Add the drained and rinsed chickpeas along with 400 g of fresh spinach (or 1 bag of thawed frozen spinach). Stir well to combine, and cover the skillet. Let it cook for about 8-10 minutes until the spinach is wilted and everything is heated through.

Season the Chana Saag with salt and black pepper to taste. Turn off the heat and let it rest for a couple of minutes before serving.

For the cucumber raita, grate 1/2 cucumber and squeeze out the excess water. In a bowl, mix the grated cucumber with 150 g of plain yogurt. Season with salt and pepper to taste.

Serve the Chana Saag hot with the cooked basmati rice and a side of cucumber raita.