• Soak chole or chickpeas for 8 hours or overnight.
• Transfer soaked chickpeas to a pressure cooker and add water and a tsp salt to it.
• In the same water add the whole spices tied in a muslin cloth or tea strainer.
• Add 1 pinch of baking soda to the water.
• Pressure cook it for 4 - 5 whistles.
• Remove from water when pressure released on it's own.
• Take out the pouch of whole spices from the chickpeas.

Preparing Gravy

• Heat oil in a pan or kadai.
• Add bay leaf, cardamom, cloves, black pepper, and cinnamon to the pan.
• Then add ginger garlic paste and saute for a minute or half.
• Next, add onion paste and saute till it's translucent and release oil on the sides.
• Add tomato puree and simmer for 2 minutes or till it's cooked well.
• Now add all ground dry spices (except kasuri methi) and season with salt.
• Stir to mix them well.
• Then add ¼ cup of water and simmer for 2 - 3 minutes till it starts boiling.
• Add boiled chickpeas to it. Add water to it.
• Now either pressure cook for one or two whistle or simmer in the same pan for another 5 - 7 minutes.
• At this stage I normally pressure cook for 2 more whistles.
• Also slightly mash some chole or chickpeas with back side of spatula. This will make the curry little thicker and will enhance the taste.
• Lastly garnish with freshly chopped coriander leaves and serve hot with homemade bhature or naan or roti.