Step 1: Prepare the Tomato Puree - Blend the tomatoes, garlic, and ginger into a smooth puree. Set aside.

Step 2: Cook the Base - In a pot, heat oil and butter over medium heat. Add finely chopped onions and ¼ tsp salt. Sauté until they turn light brown (not too dark). Stir in the tomato paste and fry on medium-low heat for a minute.

Step 3: Spice It Up - Add turmeric, Kashmiri chili powder, coriander, and cumin powder. Fry the spices on low heat for a few seconds, then add the blended tomato puree. Cover and cook on medium heat for 5 minutes. Stir, cover partially, and let it thicken.

Step 4: Add the Chickpeas - Stir in salt, sugar, garam masala, and crushed kasoori methi. Add the drained chickpeas and mix well to coat them in the masala. Pour in 1 cup hot water and let the flavors blend.

Step 5: Thicken the Gravy - Blend the reserved ⅓ cup chickpeas with ½ cup water to a smooth paste. Add this puree to the curry to create a rich, thick consistency. Stir in black pepper powder. Cover and let it simmer on low heat for 15 minutes, stirring occasionally.

Step 6: Final Touches - Do a taste test and adjust the seasonings if needed. Add chopped coriander leaves and ⅓ cup heavy cream (or coconut cream for a dairy-free option). Cover and cook on low heat for another 5 minutes.

Step 7: The Secret Restaurant-Style Finish - In a small pan, heat butter with just a drop of oil over low heat. Once melted, turn off the heat and stir in sweet paprika (or Kashmiri chili powder). Drizzle this aromatic butter over the chickpea curry.