Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
Boil Chanaby adding gooseberry powder and salt.
Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Roast for 1-2 minutes stirring constantly so the garlic doesn't burn.
Add tomatoes purée and roast till oil separates.
Add the ground spices pomegranate powder,ground coriander, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
Add the chickpeas and Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.
Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.
Garnish with cilantro and tomatoes rings,grated Paneer.Enjoy with basmati rice and or some garlic naan.
