Before cooking soak Kabuli chana atleast for 4hrs. When chana will become pluffy pour it in a pressure cooker and boil it with 3 whistles then drain water and keep aside.

Now heat mustard oil in a kadai and add bay leaf along with jeera seed then add onion, ginger,garlic paste and chillies with tomatoes and saute for few minutes until raw smell goes away.

Then add turmeric, jeera and dhaniya powder, Kashmiri Red chilli powder,curd and cook well.

When oil will start separating from the masala now add black pepper powder, chat masala, salt and sugar as required with garam masala powder. After that add required amount of water and again cook it for few minutes.

Then add boiled chana into the gravity and mix it well. Add crushed kasuri methi and cover it with lid and cook for few more minutes until gravy becomes thick.