Pressure cook the soaked chickpea along with salt, tea bag, cinnamon stick for 4-5 whistles or till chick pea are soft.

Let the cooker get cooled and then remove the cooked chickpeas from it.

Heat oil in a pan. Add bay leaf, cinnamon stick, cumin seeds, asafoetida.

When the cumin seeds crackle add the chopped onions. Saute them till soft and translucent on medium heat.

Now add the ginger garlic paste and saute them till the raw smell of ginger garlic goes away for 4-5 minutes.

Now add the onion puree to it and cook it till soft on medium heat.

Now add the tomato puree to it and mix it and cook it on medium heat.

Saute them till the water in the puree dries up. Now add all the dry masala - chili powder, corainder cumin powder, anardana powder, chole masala. Mix and saute them well for 2-3 minutes.

Now add the boiled chickpea to the gravy. Mash them a little so that it helps in thickening the gravy. Add the left Chickpea stock. Add salt as per taste to it.Simmer it gently on low heat till the gravy thickens and oil seperates.

Now add the kasuri methi that is rubbed and crushed in palms. Mix it well and simmer for 3-4 minutes .

The chole are done. Garnish with ginger juliene and chopped coriander .Serve them hot with bhatura, naan , kulcha or paratha. I have served them with whole wheat parathas and onions. ( you can squeeze lemon juice while serving if you want chole to be more tangy)