Soak garbanzos overnight or quick-soak. (or nah if using canned beans). Cook beans in salted water over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1 1/2 to 2 hours and set aside.

Dice one of the onions and reserve. Puree the remaining onion with the tomatoes and garlic.

In a big pot, heat the ghee then add the reserved onions along with a pinch of salt and sauté for ~20 mins or until caramelized (stir periodically to make sure it doesn't burn). Add pureed onion/tomato/garlic and sauté for another 5-10 mins.

While onions are cooking, heat up a separate pan and dry roast the dried red chillies, cardamom seeds, cloves, cinnamon, bay leaf, peppercorns, cumin seeds, fennel seeds, coriander seeds until lightly roasted and aromatic (make sure not to burn anything, especially the chillies). Grind all of this into a fine powder, using a powerful blender, spice/coffee grinder, or whatever works. Mince ginger.

When the onion/tomato mixture is cooked down and the oil starts to seep out, add the ground spice mixture and minced ginger from step 4 to the onion mixture, along with the turmeric/garam masala/amchur and cook for a couple of minutes.

Add the garbanzo beans, and as much of the cooking water as you want. Cook for another 10 minutes or so to let the flavors soak into the beans.

Add cilantro. Add salt to taste.

Stuff face and promptly ascend to nirvana.