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Prepare the ingredients.
Heat the ghee in a pan.
Add the cardamon pods and bay leaf and sauté for a minute.
Add the onion and sauté until translucent.
Add the garlic and ginger and sauté for another minute.
Add the spices (coriander, garam masala, red chili powder, paprika, curry powder, cumin, turmeric) and sauté for 30 seconds.
Add the tomatoes and tomato puree and let it simmer for 10-15 minutes.
Add the chickpeas and water and let it simmer for another 10-15 minutes.
Season with salt and pepper to taste.
Garnish with heavy cream, cilantro, lemon juice, and sliced red onion.