In a pressure cooker with medium heat, add the overnight soaked chickpeas, 2 cups of water, 1 tsp of salt, and close the lid with the regulator
Wait for 5 whistles and switch off the heat. Allow the pressure cooker to naturally release the pressure and open the lid
Reserve these cooked chickpeas for later use (make sure not to discard the water that we used for cooking the chickpeas)
In a pan with medium heat, pour oil and add bay leaves, cinnamon stick, cloves, cardamom, green chilies and saute until it turns aromatic
Add the chopped onions and saute until it turns soft
Add ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
Now add paprika, garam masala, chole masala, turmeric powder, and give a quick mix
Add the diced tomatoes and stir and cook until they turn mushy
Now add the cooked chickpeas with water and give a good mix. Season with salt and cook for 7 to 10 minutes.
After 10 minutes, simmer the heat and cook the chole until it turns reddish-brown
Finally, add kasoori methi, and coriander leaves and give a nice mix. Remove the Chole from the heat and it is now ready for you to taste and enjoy
Garnish this Chole with coriander leaves, julienned ginger, and serve with rice, bhatura, roti, chapati, paratha, or similar other Indian dishes