To prepare chole masala, first you have to wash White kabuli chana (chickpeas) thoroughly and soak it in water whole night before preparing chole masala. (add water in a chana, for 1 Cup chana add 2 cups of water then keep chana soaked overnight to make it soft)
The next day, clean the soaked chana with good water. Now put them in the cooker as well as add 1½ cup water, add a little salt, ½ teaspoon turmeric powder and put it to boil on gas, cook it till cooker make 4-5 whistles. remove boiled chana and keep it in bowl.
Now, take a cooking pot (kadhai) put it on the gas. Add a little oil in it. When the oil gets hot, add a little cumin seeds in it, then add bay leaf, cloves, cardamom, cinnamon etc. and fry well.
Now add sliced onion in to it Mix well and leave to cook for a while until it turns light golden brown.
Further add ginger garlic paste. Mix well and cook it for a minute, then add add tomato puree in kadhai and mix it gently.
Now add all dry masalas - red chilli powder, Garam masala, coriander powder, amchur powder and turmeric powder and at last add salt as per your taste. I have added here 1 teaspoon. mix all the ingredients gently and keep stirring.
When the oil starts separating and the masala is cooked. Add Kasuri methi.
Finally add boiled kabuli chana (Chickpeas) mix it gently and allow it to cook for a minute.
Add ½ cup boiled water or as per thin chole gravy you want and on low flame cook it for 4-5 minutes, to get all masala chana combined properly and get flavoured.
At last give tadka of green chillies, 1 teaspoon Kashmiri red chilli powder and mix well. Cook it for a minute.
Add chopped coriander leaves now and turn off the flame.
Now your hot chole is ready.Garnish with chopped coriander leaves and little bit of grated Ginger (optional).