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Heat the oil and add the cumin seeds in a skillet or sauté pan. As they begin to darken, which should take no more than a few seconds, add the black cardamom pods and bay leaf.
Sauté a few seconds, then add the onions. Add some salt and sauté the onions over medium heat until they start to get brown spots. Add the ginger garlic paste and sauté for a few seconds.
Add the tomato puree and mix in. Add the coriander powder, cumin powder and turmeric, if using, and cayenne or red chili powder. Mix well.
Stir in and let the tomatoes cook for about five minutes until most of the water has evaporated and the tomatoes are darker
Add the chickpeas. Stir in, then add about a cup of water. The chana masala should be quite thick. Bring the chana masala to a boil, cover and simmer 10 minutes. Stir a couple of times in between to make sure there's enough liquid in the pot and add more water as needed.
Next mash some of the chickpeas with the back of the ladle. This will help the sauce thicken. Stir in the chana masala powder and add salt if needed. Garnish with cilantro.