First of all pressure cook the chickpeas with whole masala, bay leaves n salt.

Once cooked, strain it, keep the water n boiled chickpeas apart.

Now take a heavy bottom kadai, add oil n heat it

Put chopped onion, ginger garlic paste n saute for a while

Then add tomato puree n cook well.

Take a small bowl, mix all the dry masalas like garam masala, roasted jeera powder, Amachur powder, coriander powder, black Salt, turmeric n kashmiri red chilli powder.

Mix the dry masala, now add kasuri methi powder.

Put this masalas into the kadai n cook for a while.

Then add boiled chickpeas n cook, finally add the chole boiled water.

Cook on a slow to medium flame, till chole becomes soft n simmers into the gravy.

Now prepare a tarka, take 1 teaspoon of oil, add crushed garlic, green chilli, red chilli powder n roasted jeera powder

Put the tarka over the chole n serve.