Soak chickpeas in enough water overnight.

Take the chole along with salt, black cardamoms, cinnamon, tea bag, amchur, tej patta and ginger in the pressure cooker, add 3 cups water and pressure cook the chickpeas for 10 to 12 whistles.

Discard the tea bag and keep the cooked chickpeas along with the stock aside.

Grind 1/4 cup of boiled chickpeas to a smooth paste and keep aside.

Heat 1 tsp oil in a frying pan and fry the paneer cubes till it gets golden on the sides. Keep aside.
In a kadai, heat oil and add onion.

Stir and saute till the onions are translucent or lightly golden.

Add ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.

Add tomatoes, saute the tomatoes, till they soften.

Add the spice powders - coriander powder, cumin powder, red chilli powder, garam masala & turmeric powder.

Stir and saute for a minute.

Add the cooked chole, chole paste (this helps in thickening the gravy) along with it's spices. stir well.

Add green chilies and saute.
Add 1 cup of the stock, season with salt, bring the gravy to a simmer.

Now add paneer cubes and kasuri methi.
Stir and simmer the paneer for about 2 minutes on a low flame.

Switch off the flame and garnish with chopped coriander leaves