Wash and soak 1 cup kabuli chana in hot water for 4-5 hours or you can soak it overnight.
Now in a grinding jar, add onion, tomatoes, green chilli, ginger and garlic. Grind into a smooth paste.
Heat oil in a pressure cooker. Then add cumin seeds, bay leaf, cloves, green cardamom and cinnamon stick and green chilli slits. Sauté it.
Add tomato-onion gravy and sauté it till oil releases from the sides.
Then add turmeric powder, salt, red chilli powder and cumin powder. Mix well
Now add soaked chickpeas and mix with the gravy.
Add 2.5 cup water and mix well. Cover the pressure cooker lid and cook chana on high flame for 1 whistle and 20 minutes on a medium flame for 6-7 whistles.
Allow the pressure cooker to release its pressure naturally.
Then add garam masala, kasuri methi and amchur powder. Mix well and cook for 2 minutes.
Finally, garnish with coriander leaves and serve hot.