Firstly pressure cook the soaked chickpeas for 2 to 3 whistles or until the chickpeas are cooked through but still retains the shape. Drain the chickpeas and keep 1 cup of the chickpeas stock water for later use.
Heat mustard oil until smoking point and then reduce the heat to low. Temper the oil with bay leaves, dried red chilli, black cardamoms, green cardamoms, cinnamon, cloves, cumin seeds and hing and sauté for 1 minutes until you can smell the aroma of the spices.
Now add the boiled chickpeas and mix everything well and sauté for a minute or 2. Reduce the flame to the lowest.
Slowly add the yogurt to the chickpeas, stirring continuously so the the yogurt doesn't curdle. (If you are worried about the yogurt getting curdled, simply whisk in 2 tsp gramflour/besan or maida/plain flour to the yogurt).Now add the turmeric powder, chilli powder, coriander powder and mix everything well.
Cook on medium to low heat stirring frequently for 8-10 minutes.
Now add the paneer pieces and raisins and mix. Continue cooking for another 3-4 minutes.
Add the rice powder paste and the nutmeg and mace powder and mix everything well. the madra will get very thick at this point. You can slightly thin it out by add 1/2 to 1 cup or the chickpeas stock. bring it to a boil and cook for 2-3 mins more.
Finally add 2 tbsp of ghee and give it a mix.
Sprinkle with fresh coriander leaves and take it off the heat. Serve it with naan or rice.