Wash spinach thoroughly and drain excess water. Chop them finely.
Combine yogurt and besan. Whisk till smooth. Add little water at a time to make thin paste.
Heat oil in saucepan. Add mustard seeds. Once they splutter, add hing and spinach leaves. Stir.
Add turmeric powder, red chili powder, and salt to taste. Sauté till spinach wilts.
Add besan-yogurt mixture. Keep heat on low and let besan get cooked till it starts to thicken and a glaze forms over the gravy.
Add jaggery and roasted peanut crush. Simmer for few minutes more.
Smash garlic cloves with skins on. Heat 2 tbsp oil in another pan. Fry garlic in hot oil till browned on all sides.
Pour the garlic with the oil in the gravy and quickly cover with lid.
Switch off gas and serve with chapati/bhakri.
