Wash and Soak chickpeas overnight. Pressure cook chickpeas with 4 bowls of water, salt, bay leaves and tea bag for 5 minutes after first whistle.
Wash and peel onions, garlic, ginger and green chilli. Wash tomatoes.
Chop all in smaller pieces and put in a blender and grind to a fine paste.
Heat oil in a wok. Add cumin seeds and when cumin seeds splutter add grinded paste in it and cook on low flame till it turn thick or start leaving pan. Add salt, red chilli powder and turmeric powder and mix well.
Add 2 tb spoon water and Cook this masala for 5-7 minutes on low flame. Now mix kasuri methi and keep aside this masala.
Dry roast all the ingredients for making chana masala on a griddle. Grind it to a coarse powder.
Add this roasted chana masala in onion Tomato paste.
Put this prepared masala in pressure cooker in which chickpea is boiled. Place the lid and cook for 5 minutes on low flame after first whistle. Adjust the consistency of water by adding a little, if needed.
Serve hot with chapatti, parantha, puri or rice
