Transfer the soaked chana to a pressure cooker along with a tsp of salt, bay leaf, cinnamon, cardamom, cloves and peppercorns*
Cook them until they are soft and can be easily crushed between two fingers
Heat the oil in a pan and add the chilis and cumin seeds
When the cumin turns aromatic, add the onions. Fry until they turn light brown
Add the ginger and garlic pastes and saute for another minute
Now add the spice powders (except the amchur powder) along with ½ cup of water and saute until the oil separates
Add the tomatoes, salt to taste and cook until they turn mushy
Add the boiled chana/chole, along with the whole spices in it, and mix well. Also, add the aamchur powder now
Add 2 cups of water (adjust as per the amount of curry you want) and simmer over medium heat for 10 minutes
When you have achieved the curry consistency you like, turn the flame off and add the garam masala and coriander leaves
Serve the chana (chole) masala hot, with your choice of Indian bread and/or rice and some salad. Enjoy!
