Heat oil in a pan on medium heat and add cumin seeds. Allow them to sizzle, and add green chilis, ginger, and asafoetida. Mix well and saute for a few seconds.
Add finely chopped tomatoes, turmeric powder, red chili powder, cumin, and coriander powder. Stir well and cook the tomato mixture for 4-5 minutes or until soft and mushy.
Turn the heat on low, add whisked yogurt, and mix until everything is well combined. Continue cooking the tomato and yogurt mixture on medium-low heat for 4-5 minutes, stirring occasionally.
Now add boiled chickpeas and mix well. Add water and salt, stir well, and cover the pan with a lid. Cook on low-medium heat for 8-10 minutes or until you get the right gravy consistency.
Stir occasionally and add more water if required to achieve desired consistency.
Remove the lid, taste, and adjust the salt and spices as required. Then add garam masala, Kasoori Methi, and chopped coriander leaves, stir well, and cook for a minute.
Turn off the heat and transfer the Hare Chane Ki Sabji to a serving bowl.