Soak chana overnight. Drain, add water 1 inch above chana, 1/4 tsp turmeric, 1 small onion, 1 tsp salt, 1 inch cinnamon, 2 cloves, and 1 black cardamom. Pressure cook for 20–30 min until chana is soft.

For gravy, heat 2 tbsp oil. Sauté 1 medium-large onion, 6 garlic cloves, 1 inch ginger, 5 dry red chillies, 2 green chillies, 6 cashew nuts, and 2 medium tomatoes. Cover and cook until tomatoes are mushy. Cool and blend smooth with water as needed.

Add cooked chana with broth (not too much, to avoid thin gravy). Adjust spices. Simmer on low heat until desired consistency. Add 1/2 tsp kasoori methi and 2 tbsp fresh cream. Mix well.