Add the oil to a pot or pan and heat it up on medium heat until hot.

Add the whole spices—black peppercorns, cloves, cinnamon stick, and cumin seeds—and sauté for 1 minute until fragrant.

Add the pureed onion and cook for 4–5 minutes, stirring occasionally, until it becomes golden and the raw smell disappears.

Add the ginger paste and garlic paste, then sauté for 1 minute to cook off the raw aroma.

Add the ground spices—salt, coriander powder, chilli flakes, and black pepper—and cook for 3–4 minutes, stirring frequently to prevent burning and to let the oil separate.

Add the yoghurt and cook for 4–5 minutes, stirring continuously to avoid curdling, until the mixture thickens and deepens in colour.

Add 700g chickpeas (drained) and cook for 4–5 minutes, stirring well so the chickpeas are coated in the masala.

Take the remaining 100g chickpeas and blend them with 2–3 tablespoons of water to make a smooth chickpea paste.

Add the chickpea paste to the pan and cook for another 4–5 minutes, stirring to combine and thicken the curry.

Add water, cover with a lid, and cook for 15 minutes on medium heat to allow the flavours to fully develop.