Wash and soak chickpeas for minimum 4-6 hours. I mostly soak them overnight which reduces the cooking time very significantly.

Drain out the water from the chickpeas and rinse them with fresh water.

Boil Chickpeas in plenty of water, at least 2 inch above the surface from chickpeas, add½ teaspoon of salt, I prefer to pressure cook them for 3-4 whistles which takes 20 minutes.

Now keep these boiled chickpeas aside. If you are using canned chickpeas you can just drain the water and rinse them and start your cooking from this step.

Heat up the vegetable oil in a thick bottomed pan, add ginger paste in the pan, stir fry this ginger paste for one minute on low medium heat.

Now add onion paste to the pan and keeping the heat at same level stir fry it till it starts to turn very light brown.

After this add turmeric powder, red chilli powder, and ¼ teaspoon of salt, mix it well. Add fresh tomato puree and and stir it to combine everything well. Let this masala cook for 6-7 minutes on medium heat and stir it in between to prevent it sticking to the bottom. You can add few tablespoons of water if you feel it is sticking too much. That will prevent it from burning.

Now when masala starts to leave the sides of pan add 2 tablespoons of multani masala to the pan and also boiled chickpeas / chole along with the water in which the chickpeas were cooked.

Bring the curry to a rolling boil and let it simmer for 5-6 minutes more after that. Serve it hot.

You can garnish it with chopped coriander leaves I prefer to add chopped mint to the curry which gives it a nice aroma and a fresh taste.