Soak the chickpeas overnight in enough water to cover them...
In the pressure cooker add the soaked chickpeas, tea bags, cinnamon, bay leaves, black peppercorns, salt & 4-5 cup water.. pressure cook on medium flame till you get 4-5 whistles.
Now make a purry of onion, garlic & tomato.
In a pan heat oil & ghee...once hot add bay leaves, cinnamon stick & cumin seeds & mix well.
Now add onion & tomato puree in it..& mix well, cook it for 2-3 minutes..
After it now add all dry spices & mix well..& cook it for 2 minutes.
Add the chickpeas next & stir till all the chickpeas are coated with the spices around 2 minutes.
Add water, cover the pan & let it simmer at medium flame for around 15 minutes..The gravy will thicken after 15 minutes so add water accordingly..now add kasoori methi & mix all together well..
Serve with roti, paratha & rice.
