Soak Chole (chickpeas) for at least 4+ hours or overnight. Then, drain water and keep it aside.

Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumins splutter.

Then add onions, green chilies, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.

Next, add tomato puree and the spices like red chili powder, turmeric powder, chole masala powder, coriander powder, and cook for 2 minutes.

Lastly, add soaked chickpeas, salt, and water. Stir well.

Close the lid on the pot, and turn the pressure valve to the SEALING position. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 30 minutes.

Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).

Remove lid away from you, add amchur powder (dry mango powder), Kasuri methi (dried fenugreek leaves) and garnish with cilantro. Mix well.Note: Don't worry if the curry is a too liquid consistency. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency.

Chole Masala is ready, serve hot with bathura, pooris, chapatis, roti & parathas.

Follow the same steps as above. Cook for 5-6 whistles on the medium-high flame in the stovetop pressure cooker.

Pressure cook the soaked chickpeas (garbanzo beans) with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot).Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release.Stovetop Pressure Cooker: Pressure cook on high heat for 5-6 whistles, followed by natural pressure release.Note: The cooked chickpeas/chana should be soft and easily mashed when pressed between the finger and thumb. Set aside.

Heat oil in a large pot (or dutch oven). Add cumin seeds, and bay leaf, and let cumins splutter.

Then add onions and saute for 3-4 minutes or until onions turn light brown.

Add green chilies, and minced ginger garlic and saute till the raw smell of the ginger-garlic goes away.

Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.

Add spices like red chili powder, turmeric powder, coriander powder, chana masala, and salt. Mix well. Cook the masala until the oil oozes out from the sides.

Lastly, add the cooked chickpeas, along with the stalk (or 1 cup of water). Stir well.

Bring the mixture to a boil and then lower the heat, cover and simmer for 10-15 minutes.

Mash a few chickpeas with the back of the ladle or spoon. This makes the curry thick and creamy.

Add amchur powder, crush some kasuri methi between your palms, and add to the gravy. Mix well. Don't worry if the curry is a too liquid consistency. The curry will thicken as it cools down.

Garnish with coriander leaves. Serve hot with bathura, pooris, jeera rice, chapatis, roti & parathas.