Pressure cook chickpeas for 5-6 whistles with required water along with spice mix. Strain and remove spice mix (keep chickpeas in a separate vessel) and keep water (broth) aside.

Dice potato and fry till brownish. Keep separate.

Heat ghee in the pressure cooker. Add cumin till they splutter, then add Asafetida. Add coriander paste and sauté a little. Add onion, ginger garlic paste and dried fenugreek leaves. Sauté until onions are translucent.

Add tomato puree, salt to taste and sauté 3-4 minutes. Now add all the dry spices including salt and sauté for 1-2 minutes.

Now add cooked chickpeas and mix. Add broth as required. Keep the flame on low and bring to boil.

Add half ginger slivers and let it cook for 3 to 5 minutes.

Add fried potato and give gentle mix. Simmer for 2 minutes.

In the end garnish with coriander leaves and balance ginger slivers.
Serve with rice or unleavened bread.