Soak 1 cup chickpeas in water overnight before cooking. Drain the water.

Take a medium size pressure cooker and add chickpeas. Add 3 cups of water and 1/4 tbsp salt

Let the chickpeas cook well. At least 7-8 whistles for about 15 mins.

Once done drain all the water and keep the cooked chickpeas aside

Now for making the masala - chop all the veggies and put them in the blender jar

Make a fine paste. Do not add any water to it. Keep the jar aside

For making the gravy - heat 2-3 tbsp of oil in a pan or Kadai

Add chilies, cumin seeds, tej patta, 2 cinnamon, cloves, cardamom. Let it fry

Now add the paste and mix well. Keep stirring until the paste gets thick.

Then add all the dry spice powders - turmeric, red chili powder, coriander powder, dry mango powder.

Now add chickpeas and mix well

Pour 1-1.5 cups of water. Add according to the consistency you want. add salt and mix well.

Now let it cook for 12-15 mins and don’t cover the pan.

Serve with bhature.