After soaking for the entire night, pressure-cook the chickpeas until they are soft and delicate.
Cumin, coriander, and other whole spices should be ground and dried roasted.
Green chiles, garlic, ginger, and onions should all be sautéed until golden brown.
Add the pureed tomatoes and simmer until all of the oil has separated.
Add salt, red chili powder, turmeric, and roasted spice mix and stir.
To fully integrate the flavors, add the cooked chickpeas, water, and simmer.
Serve with naan and garnish with onion slices and coriander leaves.