Wash the chickpeas thoroughly and soak overnight.

Wash and boil the potatoes, peel and cut into small cubes.

Heat sufficient vegetable oil in a non-stick skillet and fry the potato cubes till they turn golden yellow.

Chop onion and tomato. Keep aside.

Chop and crush garlic & ginger if not using ginger garlic paste.

Use a blender to make a paste of onion, and use a pestle and mortar to crush cardamom pods and powder cinnamon.

In a Kadai or deep frying pan, heat the rest of the oil on high heat, then turn to medium.

Add Bay leaves, cinnamon, and cardamom and let the spices crackle.

Add Onion paste and sauté till translucent.

Add crushed ginger garlic and stir till the aroma of garlic goes away.

Add deseeded green chilies and finely chopped tomatoes, stir and cook for 3~4 minutes.

Add turmeric powder, cumin powder, coriander powder, Kashmiri Chilli powder, and chole masala, stir for 1~2 min.

Add soaked Chickpeas and cook for a couple of minutes, stirring continuously.

Pour 1 cup water and transfer to a pressure cooker. Pressure cook till about 2~3 whistles.

Open the lid and cook till the gravy is adjusted to your preference. Add Garam masala.

Add the fried potatoes and stir continuously for 1 minute.

Sprinkle 1 tbsp. mustard oil and chat masala. Stir for a few seconds and turn off the burner.

Garnish with chopped coriander leaves and sliced onion rings.

Serve hot as a side dish to Roti, Paratha, or flavored/jeera rice.