Rinse the chickpeas and soak them overnight in 3 cups of water.

Drain the soaking water, then add the chickpeas, 3.5 cups of fresh water, salt, and bay leaf to a pressure cooker. Cook on high for two whistles, then simmer for 15 minutes.

Once the pressure has fully released, verify that the chickpeas are tender.

Heat oil in a pan over medium heat. Add cumin seeds, cloves, cardamom, and cinnamon, cooking until fragrant.

Add ginger, garlic, and green chillies, stirring briskly until fragrant.

Mix in the pureed onions and cook until brown, then add pureed tomatoes and cook until it thickens.

Stir in turmeric, cumin, red chilli, coriander powder, and garam masala. Cook until the fat separates from the masala.

Add the boiled chickpeas along with the cooking water. Bring to a boil, cover, and simmer for 10-15 minutes.

Stir in amchur or lemon juice and kasuri methi and adjust salt to taste.

Remove the bay leaf before serving. Garnish with cilantro and serve warm with paratha, roti, or rice.