In a pressure cooker, add the green chickpeas, water, and salt. Cook for 3 whistles. Once the cooker cools, transfer the chickpeas to a bowl.

Heat oil in a pan or skillet. Add cumin seeds and let them splutter. Add ginger and garlic, sauté, then add the onion paste. Cook on low heat until the onions turn golden brown.

Add all the dry spices: coriander, turmeric, and red chili powder. Add the tomato puree and cook until the oil separates from the mixture.

Add the boiled potatoes and green chickpeas. Sauté for 1 minute, then add about 2 cups (480 ml) of water. Cover and simmer on low heat for 4-5 minutes.

Add dried fenugreek leaves and garam masala. Simmer for 1 more minute. Stir in the ghee, turn off the heat, and cover for 2 minutes before serving.