2tbspwater(+ 1 1/2 cup for gravy (you can adjust this as per the requirement of gravy and it’s consistency)
2tbspDry fenugreek leaves (Kasuri methi)
Heat oil in a pan. Add bay leaf and cumin seeds.
Once cumin seeds start crackling, add chopped onions. Cook till it becomes translucent.
Add ginger-garlic paste and green chilli. Let it cook for 1 minute.
Now, add chopped tomatoes, salt, spice mix and 2 tbsp water. Mix everything well and cook it till gravy start releasing oil. To make it faster, close the lid and let the gravy simmer for 5 minutes on low flame.
Add pre-cooked chickpeas, close the lid and cook it on a medium flame for 10 minutes.
After 10 minutes, open the lid and add dried fenugreek leaves. Mix well.
Again close the lid and cook for further 5 minutes.