Chickpeas curry (Channa Gravy)

INGREDIENTS

Chickpeas – 2 cups (soaked in water for 5-6 hr) / 2 small cans
Onion – 1 ½ medium size ( finely chopped)
Tomato – 2 medium size (pureed)
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Bay leaf – 2
Clove – 2-3
Cardamom – 2
Cinnamon stick – 1
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 ½ tbsp
Cumin powder - ½ tbsp
Yogurt (beaten) - ½ cup
Kashmiri chili powder / paprika – 1 tsp
Olive oil / vegetable oil – 3 tbsp
Salt to taste
Coriander leaves / cilantro leaves (chopped) – 1 tbsp

METHOD

Soak the chickpeas for 5-6 hr in water. Cook in a pressure cooker till chickpeas get tender (3-4 whistles). Do not discard the water. If you are using chickpea cans then you don't need to soak and cook but discard the liquid.
Now heat a heavy bottomed vessel with oil & add cumin seeds, bay leaves, cloves, cardamom and cinnamon stick. When they crackle, add finely chopped onion, ginger, garlic paste and salt. Fry on medium heat till onions turn translucent. Now add tomato puree and all spices (chili powder, turmeric powder, coriander powder, cumin powder) and keep stirring. Cook this mixture on medium heat for 5-6 min.
Now add yogurt and pressure cooked chickpeas with water or canned chickpeas. Mix them well and cover this vessel .If you are using can then add ½ cup of water. Cook for 10-12 min on medium low heat or until it gets nicely cooked. Turn off the stove. Channa masla is ready to serve. Serve with rice, roti, naan or paratthas.