Splash the chickpeas medium-term in enough water to cover them. In the first part of the day, channel the water.
In a pressure cooker include the splashed and depleted chickpeas, bay leaves, 2 tea bags, cinnamon stick, cardamom, salt and 4 to 5 containers water. Pressure cook at high fire till you get 1-2 whistles. After that bring down the fire to medium and let the chickpeas cook for another 10-12 minutes.
In a wok, heat 1 tablespoon of oil. When hot, include cloves and ground onions.Sear the onions till the crude smell leaves and they are light brilliant darker in shading.
Include garlic -ginger paste and cook for 3-4 minutes till the smell of garlic - ginger leaves.
Presently include the tomato puree, blend and let it cook for 12-15 minutes on medium-low fire. Spread the skillet to keep the sprinkle all around.
Include the red bean stew powder, chole masala, cumin powder, paprika powder, salt and blend for a 1-2 minutes.
Include the chickpeas next and blend will every one of the chickpeas are covered with the flavors, around 2 minutes.
Include water (which was utilized for heating up the chickpeas), spread the container and let it stew at medium-low fire for around 30 minutes. The sauce will thicken following 30 minutes so include water in like manner.
To temper, heat 1 tbsp of ghee in a dish and the ginger julienne to it.
Broil till the juliennes are brilliant dark colored in shading however don't consume them. Add to the chole curry, blend and turn off the fire.
Sprinkle some kasuri methi, garam masala, and embellish with hacked coriander leaves.
Present with plainrice, roti, or paratha.
