On a medium flame, in a heavy bottom sauce pan, add ghee and oil. Let it heat.
Add Cumin Seeds. Let them splutter. Add bay leaf, dried red chili , cinnamon stick and cardamom pods.
Next add in the crushed onions. Sauté them until transparent. Add in all the dried Spices and salt. Cook all the spices well.
Now add the Tomato Puree. Give it a good mix. Let it simmer, until the oil separates.
In the mean time take some boiled chickpeas and mash them using a potato masher. Once the oil starts separating from the curry add in the mashed chickpeas and mix well.
To this add the boiled chickpeas and the water used to boil the chickpeas.
Give everything a good mix. Let it simmer. Add more water if needed.
Add Garam Masala and hand crushes kasuri methi.
Once the curry sauce thickens, turn off the stove. Squeeze in some lime juice, garnish with chopped cilantro, julienned ginger and onions. Serve hot with Naan, Rotis, Parathas , Puris, Jeera Rice or Plain Rice.