First up: Heat up a frying pan over the medium- Add in all the aforementioned whole dry spices & ground masalas- Dry Roast them ALL, ensure not to burn that, once done- Allow it to cool down completely to be grounded

In a blender jar : Add in the cooled down dry roasted spices now & blend it to a smooth, fine powder & set aside for the time being with a cover on- to retain the immense aromatic fragrance & smell of these spices for the longer period of time

Now, Boil the Chickpeas in a pressure cooker: Add in some salt & baking soda for the faster & nicer way of cooking the chickpeas- Add in 1/2 tsp of tea leaves powder, 1 tsp Cumin Seeds, 1 tsp Coriander Seeds, A few whole black peppers, 1/2” inch ginger piece, 3-4 garlic cloves, 1 bay leaf, 3-4 cloves, 3-4 green cardamoms, 1 black cardamom, 1/4 tsp methi seeds, 1/2 tsp shah jeera & 1/2 tsp fennel seeds- Make a cheesecloth potli & drop it down to the pressure pan

This potli of spices not only enhances the colour & aromatic flavours to the chickpeas at time of boiling also it adds onto the richness of its authentic colours & tastes due to the same & is VVI- Highly recommended for this authentic Punjabi Style dish- Discard this potli of spices while straining the chickpeas & separating it from its boiled stalk

Once done Strain the Chickpeas & separate its boiled stalk and set aside for the later use, during the time of cooking the gravy- And, we need to add on this water instead of any regular one for its enhanced flavourful taste & aroma

Time to heat up a pan/pot/wok over the medium flame: Add in the oil & ghee, both- Add in the chopped onions & sauté until translucent to lightly golden brown, add into it the 3G Paste & continue sautéing until the raw smell goes off

Once that’s done: Add in the freshly ground Chhole/Chana Masala Powder to it- About 2 tbsps full & keep stirring continuously to avoid burning at the bottom of the pan, add in the chopped tomatoes at this stage too & continue stirring continuously

Checkout the seasonings at this point- Add in some reserved boiled chickpea stalk to it for the easy & better sauté purpose & avoid the Masalas, sticking to the pan...Goes in the boiled chickpeas now to the pan, Sauté & mix everything well together until nicely combined and well incorporated

Adjust the gravy consistency as per your choice- Cover it & allow it to cook for the next 8-10 mins time, on the low-medium flame until everything is cooked nicely & correctly

Add in the chopped coriander leaves & a dollop of some more ghee to it for the extra richness (optional though but highly recommended), give it all a final, real good mix to get everything well incorporated

Turn off the flame & put back its cover & let it sit on the hot oven for the next 10-15 mins time before serving it piping hot with equally piping hot steamed rice, jeera rice, roti/chapatis, phulkas, etc.

Garnish: As per your taste & choice and the Punjabi Chana Masala is absolutely ready to be served ENJOY THE DELISH now...