Soak the chickpeas overnight in water.

Heat oil in a pan and add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, green cardamom, black peppercorns, cinnamon stick, mace, star anise, bay leaf). Let them splutter.

Add chopped onions to the pan and sauté them lightly until translucent.

Add ginger, garlic, tomatoes, salt, and kasuri methi to the pan. Mix well and cover the pan. Cook until the tomatoes become soft.

Let the mixture cool down, then transfer it to a blender jar and blend into a smooth paste.

Heat oil in a pressure cooker and add the prepared paste. Sauté it until the oil starts to separate.

Add hing, Kashmiri red chilli powder, garam masala, and turmeric powder to the cooker. Mix well and continue cooking.

Add the soaked chickpeas to the cooker along with water as needed. Pressure cook until the chickpeas are tender.

Garnish with chopped coriander leaves before serving.