Soak chickpeas overnight and pressure cook with tea bag, salt, and water for 6 whistles.
Heat ghee in a pan, sauté chopped onions, ginger paste, and garlic paste until dark golden.
Add pureed tomato, amchur powder, and garam masala; cook until ghee separates.
Add cooked chickpeas along with dark broth, discard tea bag, and mash a few chickpeas.
Simmer for 15 minutes until gravy becomes dark and thick.