Soak the dry chickpeas overnight and then pressure cook for about 2-3 whistles. If you are using the canned chickpeas, this step is not needed.
Chop all the veggies, i.e onions, garlic, chillies and tomatoes. Do not worry about finely chopping them. We will grind everything later on.
In a pan on medium heat, add 2 tsp ghee or cooking oil. And once it is hot, add cumin seeds and allow them to crackle.
Next add roughly chopped onions, roughly chopped tomatoes, along with cashews, and the garlic pods. Let this cook for about 5-7 minutes or till the tomatoes get mushy.
Once the tomatoes are mushy, take this off the heat and allow to cool. Then transfer it to a blender and blend into a smooth creamy paste.
Take the boiled chickpeas in a bowl, drain excess water and keep aside. Add in all the spices i.e. salt, turmeric, cumin powder, dry mango powder and 1 tsp chilli powder. Mix it all really well.
Roast the chickpeas in a nonstick pan for about 10 minutes or till then get toasty and dry. Keep mixing in regular intervals.
In a pan, add 1 tsp ghee, add 1 tsp chilli powder and after 20 seconds, add the onion tomato paste.
To this, add salt to taste, a little more (1tsp) dry mango powder if you love a tangy curry. Let it cook for about 5-7 minutes.
Add the cooked chickpeas to the paste and mix well and cook for another 5 minutes. Add water drained from chickpeas to adjust consistency.
Garnish with some butter, some dried fenugreek leaves( kasturi methi) or coriander and serve hot with basmati rice.