In a pressure cooker/pan, heat oil. Add dried bay leaf, cinnamon stick and cumin seeds.
As they splutter, add finely chopped onions. Fry until translucent.
Next add ginger garlic paste and cook for a minute or two until the raw smell is gone.
Add finely chopped tomatoes and cook for a couple of minutes.
Add all the spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder, amchur powder, garam masala powder and salt as needed. Cook it for 2-3 mins.
Now add the soaked chick peas.
Add 2 cups of water and mix well. Let it come to a boil.
Pressure cook for 3-4 whistles on medium flame. Let the pressure subside naturally before removing the lid.
Check for salt and spices, add finely chopped coriander leaves.
Serve hot with Bhature, roti, poori, rice or pulao.