First, in a blender or food processor, combine the onions, cinnamon sticks, black cardamom, black pepper, ginger, garlic, and a pinch of salt. Blend into a smooth paste. Then, add the tomatoes and green chilies to the same blender and blend into a puree.

Heat oil in a pressure cooker over medium heat. Add cumin seeds, bay leaves, and cloves. Sauté briefly until fragrant. Add the onion paste and a little water to help it cook evenly. Sauté, stirring often, until the onions are well cooked. In a bowl, mix together red chili powder, chole masala, turmeric, garam masala, amchur powder, black pepper powder, and coriander powder. Add this spice mix to the cooked onions and sauté for 2-3 minutes until aromatic.

Add the tomato puree and salt to taste. Cook until the oil starts to separate from the masala. Add the soaked and drained chickpeas and sauté for 2-3 minutes. Pour in 2 cups hot water (about 480 ml), then crush the dried fenugreek leaves between your palms and add them along with roasted cumin powder and garam masala. Add the water used for boiling tea leaves (if using) and a pinch of baking soda. Mix well, close the pressure cooker lid, and cook for 4-5 whistles. Turn off the heat and let the pressure release naturally. Open the cooker and check that the chickpeas are tender. Your halwai-style chole is ready.

For tempering, heat 1 tablespoon ghee in a pan. Add dried red chilies, sliced ginger, and a pinch of asafoetida (hing). Sauté briefly.

Turn off the heat, add 1/2 teaspoon Kashmiri red chili powder, and pour this tempering over the cooked chole. Transfer the chole to a serving dish and garnish with chopped cilantro.

Your halwai-style chole is now ready. Serve hot with bhature, puri, or rice.