Pressure cook the chickpeas/ kabuli chana for about 35 to 40 minutes on medium heat. There will be multiple rounds of whistles from the pressure cooker. After the first 15 minutes, turn the heat to low and continue pressure cook for the remaining time.

Turn off the heat and allow the pressure to release naturally.
In the meanwhile, we will make the Amritsari Chole Masala Powder.
Preheat a skillet over medium heat; add all the spices and ingredients mentioned in the Chole Masala Powder section - coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, badi elaichi,red chillies, anardana seeds and black peppercorns.

Roast all of them on medium-high heat for about 5 minutes until you get a roasted aroma and the spices start getting a roasted colour.

Ensure you keep stirring it while they are getting roasted - so they get roasted evenly from all sides.
Once done, turn off the heat and allow it to cool a bit. Once cooled, add the roasted chole masala spices into a small jar of the mixer grinder and blend to make a smooth powder.
Keep the Amritsari chole masala powder aside.

The final step is to bring all the masala together.
Add 2 tablespoons of ghee to a preheated pan over medium heat; add the onion, ginger and saute until the onion softens.

Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and kala namak and saute the tomatoes until it becomes mushy and soft.

Once the tomatoes are soft. Add the cooked kabuli chana/ chickpeas into the chole masala. Stir well to combine. Cover the pan and simmer the Amritsari Chole Masala for a good 15 minutes.

After 15 minutes of simmering, keep the pan uncovered and cook it open until the Amritsari chole masala has a thick gravy consistency. Mash a few chana a little to make it a thick gravy if required. Check the salt at this stage and add more if required.