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Make tea with 100mls water and set aside. Dry roast the cumin seeds in a frying pan for 2 minutes. Turn the heat off and crush to a powder in pestle & mortar
Blend garlic, ginger and green chilli to a fine paste in a wet grinder and set aside. Blend tomatoes to a puree as well separately and set aside
In a sauce pan heat oil add the asafoetida as it sizzles add the onions and cook on a medium heat for 10 minutes. Stir and as it changes colour and tip in garlic, ginger & chilli paste
Add tomatoes and fry for 8-9 minutes as the sauce begins to thicken
Add the chilli powder, coriander powder and cumin powder. Stir for 2 minutes, now add chickpeas and mix well
Also add pomegranate powder, black salt and sugar. Add water and the black tea. Season to taste
Bring to a boil & simmer for a further 30 minutes on a low heat with a lid on. Stir a couple of times as the gravy thickens
Sprinkle in the fenugreek leaves and garam masala. Turn the heat off and garnish with lemon juice, fresh coriander and slivers of ginger