Soak chickpeas for 3-4 hours or overnight. Pressure cook with a pinch of salt for 5-6 whistles. You can also add a tea bag (or a spoon of tea leaves tied in cloth), this gives the chana its dark brown color and earthy flavor.

Soak cashews in warm water for 1 hour.

Grind onion, garlic, ginger, green chillies, and coriander leaves into a fine paste using a mixie jar.

Saute the prepared paste in oil until the oil separates.

Grind tomato and soaked cashews into a fine paste and add it to the cooked onion paste. Saute until the raw flavour of the tomato disappears.

Add turmeric, kashmiri red chilli powder, cumin powder, coriander powder, chole masala powder, pinch of anardana powder and salt. Add 1 tbsp chana water so that the masalas don't burn and saute until the oil separates.

Add chopped coriander leaves and boiled chickpeas. Mix and simmer for 10-15 minutes. Lightly mash a few chanas to thicken the gravy naturally.

Add a little garam masala and kasoori methi at the end for aroma.