Drain the soaked chickpeas. Heat oil in a pressure cooker over medium heat. Add onions, cumin seeds, chopped garlic, and green chilies. Sauté until golden. Add tomatoes and cook for 2 minutes.

Add the chickpeas, all the spice powders, and salt. Add the whole garlic cloves and sauté everything together.

Once well sautéed, add 1 cup water (about 240 ml). Do not add too much water; the mixture should be thick. Close the lid and cook for 3 whistles.

Once the chickpeas are cooked and the steam has released, transfer to a bowl. Garnish with onions and serve hot with paratha or puri. This masala chana tastes great with paratha or puri.