Wash and soak the chickpeas overnight (or for 8-12 hours) in cold water.

Wash and rinse the soaked chickpeas with warm water and then place into a pressure cooker.

Add water, salt, turmeric powder and whole spices (bay leaves, cinnamon stick, green cardamom and black cardamom).

Secure the lid of the pressure cooker firmly and cook on high heat for 20 minutes and then switch to medium heat for another 40 minutes. Pressure cooker settings may vary – the chickpeas should be cooked after 2-3 full whistles or approximately an hour.

Switch off heat after 2-3 whistles and allow the pressure to come down completely before opening the lid. To check the chickpeas are cooked – they should be soft when pressed using a spoon. Set aside to add to the masala.

Heat ghee or oil in a large non-stick pan on medium-high heat, add green cardamom pods, black cardamom, cinnamon sticks and bay leaves, cook for 10 seconds. Add the cumin seeds and cook for another 20-30 seconds, until spluttering.

Stir in the onions and chopped chillies with the whole spices to coat them and cover and cook on medium heat for 15 minutes, or until lightly golden and caramelised (image 3). Keep stirring the onions intermittently, to allow them to evenly cook (and prevent burning).

Add garlic ginger paste and mix with the onions and cook for 30 seconds (until the raw smell goes away).

Add fresh coriander into the pan and mix with the onions.

Add the puréed tomatoes and sliced green chillies and mix with the spiced masala and gently stir to combine. Cover and cook for 10 minutes, stirring the masala intermittently (every few minutes).

Temper the spiced yoghurt and add to the masala. To temper the yoghurt - add a spoonful of the masala from the pan into the bowl of spiced yoghurt and mix to combine. Transfer this back into the pan and stir with the remaining masala mixture. (This prevents the yoghurt from splitting in the pan due to high temperatures). Add another ½ cup of water and cook. Cook for another 5 minutes, stirring every few minutes.

Use a slotted spoon to add the chickpeas (without the water) into the pan and stir to combine and cook for 2 minutes. Optional, for a thicker gravy, you can mash a few of the chickpeas using a masher.

Add the remaining liquid from the pressure cooker. Stir and allow to simmer and cook for another 8-10 minutes. As the gravy boils, you will notice it become thicker. Once cooked, switch off from heat, garnish with coriander, serve and enjoy!