Take a pressure cooker and add half glass water, half spoon salt and half spoon baking soda in it. Let the water heat.

Add the overnight soaked chickpeas into the pressure cooker for a boil. Boil on medium flame.

Switch off the flame after the first whistle has blown. Let the cooker release the pressure and then take out the chickpeas and drain them.

Mash them to see if they are properly boiled. If they are getting mashed they are boiled well.

Take a kadhai or frying pan to cook the chloe now. Preheat it by adding oil. Add bay leaf and cumin seeds, coriander seeds, asafoetida seeds and cardamom in it and stir them.

Now add diced onions in it and fry until it turns golden brown. After that add finely chopped green leaves in it and add chopped tomatoes to it. Cook it until it becomes soft.

Add ginger garlic paste to the mixture and add cashew paste to it. Cook it all to make a good mixture.

After the mixture is ready, add the drained chickpeas to the mixture, add kashmiri mirch powder, amritsari chole masala to it and mix firmly.

Stir the masala and the chickpeas to mix them well and add salt according to your taste buds.

You can cover the lid of the kadhai for 2-3 minutes for it to release water otherwise you can add water for making the gravy and then add the left cashew paste in it to make it thick.

After continuous stirring for 5-10 minutes, the thick gravy will be seen in the kadhai along with the rich masala. Your Kadai Masala Chole is ready for serving.

You can garnish it with chopped green chillies if you wish.