• Rinse and soak the chickpeas overnight in ample water. After soaking water it, the chickpeas bloat and become soft. Rinse and drain the soaked chickpeas.
• Traditionally dried amla (Indian gooseberries) are added to give the chickpeas a dark hue. These often give the stock a slight sourness. Then, add one black tea bag if you do not have dried amla.
• Add the chickpeas and the 3 to 4 dried amla bits or one black tea bag into a pressure cooker. Add water and salt, too.
• Cook the chickpeas for 12 to 15 whistles with salt and pressure. It is important to cook the chickpeas well and to soften them. After you crush it with a spoon, the chickpeas should be tender. Drain the chickpeas and set them aside. Also, save a cup of chickpea stock.

Roasting the Spices

• Add cardamoms, cinnamon, black pepper, bay leaf, carom seeds, coriander seeds, fennel seeds, dry pomegranate seeds, and garlic to a saucepan. Start roasting them at a low flame.
• Stir regularly and roast the spices until they are brown. Even after they get fragrant, you have to go past a stage to roast them and they get browned rather than what is normally the standard.
• Let these roasted spices cool down. Then, finely grind them to a powder in a coffee grinder or dry grinder.

Making Chana Masala

• Heat the oil in a deep skillet. Add the ginger-garlic paste to it and saute it until the raw scent fades.
• Now, add the onions and saute until the onions turn light brown in color.
• Add the tomatoes and saute them until the oil separates from the tomatoes.
• Add the prepared chole masala to it, along with the red chili powder, turmeric powder & garam masala powder. 
• Also, add the sliced green chilies to it.
• Add the cooked chickpeas to it and stir well.
• Season with salt as per your taste. Then, add about 1 cup of chickpea stock.
• Stir the chana and cover it and let it cook on low flame.

To Cook Chana Masala

• Cook the chickpeas on low heat until the curry thickens. This chickpea curry is not thin in consistency, but has a medium or dried inconsistency.
• Garnish it with ginger and some coriander leaves. Your chana masala is ready!