Soak the kabuli chana for 7-8 hrs. Pressure cook the soaked chana by adding a tea bag and salt.

Homemade punjabi chole masala - dry roast whole spices bay leaves,cinnamon stick,black cardamom, black peppercorns, cloves, carom seeds,cumin seeds, fennel seeds, coriander seeds, amchoor powder, dry whole red chilli till good aroma comes and then cool for sometime and grind it. Make powder of it.

Heat a kadhai add oil. Once the oil is hot add cinnamon stick and bay leaf. Add ginger garlic crushed and fry till the raw smell goes. Now add the sliced onions. You have to fry the onions till they are brown, after that add tomatoes and stir it in between occasionally to prevent sticking.

Then add salt, turmeric powder, cumin and coriander powder and red chilli powder & ground dry masala to it and let it cook till oil starts to leave. Then add kasuri methi crushed. Add some water and saute for a minute. Add boiled chana and water which was preserved drained water of chana, mix well

Add whisked curd and cook until the gravy becomes thick, cover the lid and keep it on low flame and let it cook. It may take around 10-12 minutes. Turn off the flame and garnish with coriander leaves and transfer it to a serving bowl.