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!