Wash & Soak the Chana overnight & then, next morning draining the water and adding in the measured fresh water boil it until well cooked- upto 75% to 80% of it & not entirely cooked

In a frying pan, put over the medium heat: Add in the Cooking Oil & then, add into it the aforementioned tempering spices & sauté until it releases nice aroma

Then, add in the puréed tomato with some salt & the ginger & green chilli paste and sauté until the raw smell goes

Once done- Now, add in the rest all other spices, mentioned above & keep stirring continuously so that the spices doesn’t stick to the bottom of the pan (sprinkle some water if required, to well sauté the same)

Once well sautéed- Add in the parboiled chickpeas to it while mixing everything together until well combined & also, add in the stalk of the boiled chickpeas (that’s been reserved, separately for the gravy)

Mix everything well together until all combined & allow it to cook for another 15 mins time, with the lid on & putting the flame to the low-medium, at this point

Stir occasionally, in between & keep a close check in it so as to not stick to the pan & add a bit more water to it- if at all required & allow it to be well cooked & completely done

Once done: Add in the ghee & garam masala powder, give it a nice mix, turn off the flame, put back the lid & allow it to rest on the oven for about 15 mins time before serving it piping hot with Rice, Roti, Paratha or anything similar of your choice, post garnishing it accordingly 😋💁🏻‍♀️