1. Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.
2. In a pressure cooker add the soaked and drained chickpeas, 3 peace clove, ¼ soda, salt to taste and 4 to 5 cups water. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.

3. In a wok, heat ½ bowl of oil. Once hot, add cardamom, bayl eaf and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
4. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.

5. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.

6. Add the gram masala, red chilli powder, turmeric powder, cumin powder, black pepper, coriander powder, red chilli powder, kashmiri red chilli powder,salt to taste and mix for a 1-2 minutes

7. Add the chickpeas next and stir will all the chickpeas are coated with the spices, around 2 minutes.
8. Add water (which was used for boiling the chickpeas), cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.

9. Add green chilli and coriander leaf and let it simmer for 2 minute.
10. Garnish with chopped coriander leaves.
11. Serve with BHATURA, roti, paratha or plain rice.

You can see the video on youtub #safinakitchen