Fry mustard seeds and dried chillies in oil.
Once the mustard seeds start to pop, add the onions & kasuri methi and fry on high heat.
When the onions start to brown on the edges add the minced garlic and ginger.
When the garlic and ginger become fragrant add; cumin powder, coriander powder, turmeric powder, chilli powder and salt (you can add Foodiechief's Karahi masala and Kashmiri chilli paste).
Add a squirt of tomato puree.
Fry masala for a minute (have water close by, do not let the spices burn).
Add your chick peas and 'Bhun' for a few mins.
Cover with reserved chick pea water and 1½ cups water.
Simmer for 20 minutes (mid-way crush few chickpeas with the back of your spoon)
Finish the dish by mixing in ½ teaspoon of garam masala and ½ teaspoon of kasuri methi.
Garnish with fresh coriander and serve with piping hot puri.