Soak one cup of chickpeas overnight
Add one cup of water, 1/2 tsp salt, 1/4th tsp turmeric. Pressure cook until the chickpeas are soft.
Grind onions with ginger to a fine paste. Keep aside.
Blanch tomatoes, peel and grind. Keep aside. To blanch tomatoes, boil 1.4 litres of water in a saucepan. Once the water comes to a boil, add tomatoes and bring it to a boil. Cover and simmer for 5-10 minutes until the skin starts to break. Drain the tomatoes and immediately immerse them in cold water for 2 minutes. Drain and cool. Once it comes to room temp, chop into big pieces and grind.
Grind cashews with yogurt to a fine paste
Heat a heavy wok, add oil. Saute ground onion paste until browned.
Now add ground tomatoes and cook until oil starts to leave the sides of the pan.
Add tomato paste and ground cashews. Cook for 5 minutes.
Add chilli powder, cumin powder and half of the garam masala
Add little water or chicken stock to deglaze the pan. Cook for 2 min.
Add cooked chickpea along with the water in which it was cooked. Simmer for 10 minutes.
Add coriander leaves, chaat masala and the rest of the garam masala
Adjust salt and add more water if needed. Bring it to boil.
Garnish with chopped coriander leaves and chopped green chillies.
Chickpeas - Pressure cook chickpeas with water for one whistle. Lower the flame and cook for 7-8 min. Switch off and open once it cools down.
Blanch tomatoes - Using a sharp knife, slit a shallow X on the bottom of each tomato before adding to boiling water.
Chaat masala, tomato paste - I have used store bought chaat masala and tomato paste in this recipe.
Homemade chicken stock imparts umami flavour.