Rinse chickpeas and soak in water for at least 7 hours or overnight.
After 7 hours, put the soaked chickpeas in a pressure cooker. Add 2 cups of water and salt. Put the lid on and cook chickpeas till around 6 whistles or until the chickpeas are nicely cooked.
While the chickpeas are getting cooked, roughly chop onion and garlic. Put them in a chutney grinding jar or food processor and make a paste. Take the paste out in a bowl and keep it aside.
In the same jar, put roughly chopped tomatoes and green chilies. Make another paste. Keep it aside too.
Heat oil in a cooking pot. Add all the whole spices and saute for a few seconds.
Add the onion-garlic paste and cook until it turns golden brown. Keep stirring in between and if the paste starts sticking to the pot, add a few tablespoons of water and continue cooking.
Once the onion gets cooked, add red chili powder, turmeric powder, and coriander powder. Saute for a few seconds.
Add tomato-green chili paste and salt. Cook until the tomatoes get nicely cooked.
Add potato cubes and saute for 2-3 minutes.
Add around 2 cups of water and cover the pot with a lid. Cook for around 20 minutes or until the potatoes are nicely cooked.
Add chopped ginger and cooked chickpeas. Mix everything. Mash some chickpeas and potatoes with the ladle.
Add around 1.5 cups of water and cover the pot again. Cook for another 5 minutes and then switch off the stove.
Finally, add kasoori methi, garam masala, chopped cilantro, and lime juice. Mix everything and enjoy with rice or any Indian bread.