Rinse chickpeas 2-3 times.

Soak overnight in plenty of water (at least 2 inches above the chickpeas).

Drain and rinse well the next day. Set aside.

Grind the onions, green chillies, garlic, and ginger into a paste.

Heat oil in a pressure cooker. Add bay leaf, cardamom, cloves, and cinnamon. Let them sizzle.

Add the onion paste and cook, stirring often, until the excess moisture evaporates and the oil begins to release from the sides (about 8–10 minutes). The paste should be well-cooked but not too dark or overly browned.

Stir in Kashmiri chilli powder.

Add the tomato puree and cook for 3–4 minutes until the raw smell disappears, and the moisture reduces.

Add turmeric, channa masala, and kasuri methi. Sauté until the masala thickens and the oil starts to seperate.

Add the soaked chickpeas to the masala and mix well. Simmer covered for 8-10 minutes.

Pour in water and salt.

Option 1 - Pressure Cooker - Pressure cook for 1 whistle on high heat, then reduce flame and cook for 6-8 whistles (or longer, if needed) until chickpeas are soft. Or Option 2 - Stovetop Pot- Cover and simmer on medium heat for 45–60 minutes, stirring occasionally, until chickpeas are tender. Add more water if needed during cooking.

Finally, sprinkle garam masala and garnish with fresh coriander.

Serve hot with Indian breads like roti, paratha, or poori, or steamed rice.