Wash 1¼ cup chickpeas thoroughly & soak overnight.
Add them to a pressure cooker.
Pour 1½ cups water & add a pinch of soda.
Cook until soft for 3 to 4 whistles.
While the chana cooks, Take a pan and add 1 tbsp oil.
Now add 1.5 cup sliced onions, Saute until golden on medium flame.
Now add ¾ tbsp ginger garlic paste. Add 1 cup chopped tomatoes & fry it.
Saute again along with 1 tsp Chilli Powder & ¼ tsp of turmeric powder.
Now in an another pan, saute 1 inch cinnamon in 2 tbsp oil, 1 small bay leaf, 3 cloves, 3 green cardamoms and Fry until golden.
Now transfer the above paste in it, Stir well.
Add 1 tsp Garam Masala, 1.5 tsp TRIYAMB Chana Masala 1.5 tsp coriander powder, ½ tsp Kasuri Methi, 2 pinch Aamchur Powder.
Add the cooked chickpeas and Mix it well.
Add chopped coriander leaves.
Chana masala is ready to serve.