Blend tomatoes, garlic, and ginger into a smooth puree
Heat oil and butter in a pot, add cumin seeds
Add finely chopped onions and cook until light brown
Add tomato paste and fry on medium-low heat for 1 minute
Add turmeric powder, Kashmiri chili powder, ground coriander, and ground cumin, fry for a few seconds
Add blended tomato-ginger-garlic mixture and stir
Cover on medium heat for 5 minutes
Stir and partially cover on medium heat until thickened
Add salt and sugar to balance flavors
Add garam masala powder and dried fenugreek leaves
Add drained chickpeas and stir well to coat with masala
Add 1 cup hot water and bring to simmer
Blend reserved ⅓ cup chickpeas with 0.5 cup water into smooth paste
Add chickpea paste to gravy and stir
Add black pepper powder
Cover on low heat for 15 minutes, stirring occasionally
Taste and adjust seasonings as needed
Add chopped coriander leaves
Add heavy cream and cover on low heat for 5 more minutes
Heat butter with a drop of oil in a small pan, add paprika, and drizzle over plated curry
Garnish with coriander leaves and serve with naan or flatbread
