Soak chickpeas overnight in enough water.

In a pressure cooker add soaked and drained chickpeas,as required water, bay leaf, cardamom, cinnamon stick, tea bag and salt. pressure cook for 7 - 8. whistles or until done.let the pressure release by itself and drain the chickpeas. keep aside.

In a pressure cooker or (in a wok)heat oil,once hot add cumin seeds, cloves and pepper corns.let the cracks.add onion paste and fry the onion till light golden brown in colour.add ginger garlic paste and stir well and cook for a min until raw smell of ginger garlic goes away.

Add tomato puree (blend tomatoes along with green chillies to make puree)stir and cook covered for 3 -4 mins.on low to medium heat.

Add dry spices - chole masala, coriander powder, red chilli powder, turmeric powder, kashmiri red chilli powder and salt.mix well and cook until oil separates from masala.

Now Add drained chickpeas into the prepared gravy and saute well.cook for 4 -5 mins.on low flame till all the chickpeas coated well.

Add as required water according to your preference to make desired consistency of gravy.cover with lid and just cook for 1 whistle so the oil will comes on the surface.

After done sprinkle garam masala powder, kasoori methi and garnish with fresh coriander leaves.squeez lemon juice too.

Serve hot with roti, paratha or with rice.