Punjabi chana masala recipe

1. firstly, in a cooker heat oil / butter. using more oil makes dhaba style chole masala.
furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
also add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.
add tomatoes and saute till they start releasing oil.
further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.
then add soaked chickpea / canned chickpea. make sure to soak chickpea overnight if its not canned chickpea.
further add 2 cups of water. add more water if you like it to be more gravy.
give a good mix. and check the seasonings. make sure the masala water to be slightly salty as chole will absorb while cooking.
pressure cook for 7-8 whistles on medium flame.
allow the pressure to release by itself before opening cooker.
squeeze lemon and mix well. garnish with coriander leaves.
finally, serve hot with poori / chapathi / bhatura.