If using canned chickpeas, drain and rinse well. Reserve about 1 cup of the canning liquid (aquafaba) or use plain water. If using home-cooked chickpeas, measure 3 cups and reserve 1 cup of cooking liquid.

Heat spices

Heat a medium skillet or saucepan over medium heat. Add 2 tbsp oil. When hot, add 1 tsp cumin seeds and 1 bay leaf. Sauté 15–30 seconds until seeds are fragrant and begin to sizzle, taking care not to burn.

Cook onions and aromatics

Add 1 cup finely chopped onion and 1 slit green chili (if using). Sauté on medium heat 6–8 minutes until the onion is softened and light golden. Add 1 tsp ginger paste and 1 tsp garlic paste; cook 30–60 seconds until raw smell dissipates.

Add tomatoes

Stir in 1.5 cups chopped tomatoes and 1 tbsp tomato paste (if using). Cook 6–8 minutes, stirring occasionally, until tomatoes break down and oil begins to separate at the edges. If mixture looks too dry, add 1–2 tbsp water to prevent sticking.

Spice in

Lower heat to medium-low. Add 2 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric, 0.5 tsp red chili powder, and 1.5 tsp salt. Stir and cook 2–3 minutes to toast the ground spices and blend with the tomato-onion base.

Combine chickpeas and simmer

Add the 3 cups chickpeas and 1 cup reserved water/aquafaba to the pan. Stir to combine and bring to a gentle boil, then reduce heat to low and simmer, uncovered, 12–15 minutes so flavors meld and sauce slightly thickens. Mash about 1/2 cup of the chickpeas with the back of a spoon against the pan to thicken the gravy and create body.

Finish with final spices and adjust seasoning

Stir in 1 tsp garam masala and 1 tsp amchur (or 1 tsp lemon juice). If using, crumble 1 tsp kasuri methi between your palms and add. Taste and adjust salt, lemon, or chili. Simmer 1–2 more minutes.

Garnish and serve

Turn off heat and stir in 1/4 cup chopped fresh cilantro. Remove and discard the bay leaf. Serve hot with rice, naan, or roti.