Soak Canned Chickpeas (400 gram) overnight.
Puree the Tomato (2). Mince the Onion (2).
Put the chickpeas in a pressure cooker and cook them until the cooker starts to whistle.
Drain the chickpeas, but keep the water as well. Let cool.
Heat Oil (2 tablespoon) in a wok. Add Whole Garam Masala Spices (to taste) and fry. Add Ginger Garlic Paste (2 tablespoon) and cook until the raw smell goes away.
Add the onion and cook until translucent.
Now add the tomato, Chili Powder (2 teaspoon), Garam Masala (2 teaspoon), Ground Turmeric (1/4 teaspoon), and Salt (to taste) and bring the contents to a boil .
Add chickpeas and cook until the water evaporates and the gravy starts to thicken.
Add Kasoori Methi Powder (1 teaspoon) and Lemon Juice (2 teaspoon) and stir. Cook on low flame until the oil separates from the curry.
Serve hot with Bathure, poori, chapathi, or steamed rice.