In a pressure cooker add in the soaked chickpea and all other ingredients and pressure cook it for about 8 whistles and then let it cool and release it's own pressure for another 15 minutes or so. In the meantime prepare other ingredients.

Heat oil in a kadai and add Cummin seeds.

Once it crackles, add the onion paste and saute it, then add the ginger garlic paste and saute and all the masalas except aamchur and garam masala and bhunno it...add water as required do that the masalas don't burn.

Add tomato too and salt as per taste and pomegranate juice also and cook and bhunno the masalas till the oil starts seperating. Then add in the boiled Kabuli Chole and cook for about 10-15 minutes.

Then add the garam masala and aamchur and cook for another 5-10 minutes or so, check salt, check the consistency, if needed add some hot water and cook till the Chole is well cooked and mushy. Once done garnish and serve with hot with hot Bhature.