Cook the chickpeas

• Add the soaked chickpeas, water, bay leaves, cardamom pods and cloves to a pressure cooker.
• Cook for 15–20 minutes after the first whistle, until the chickpeas are tender.

Cook the tomato base

• Heat the oil in a pan.
• Add the chopped tomatoes, coriander powder, cumin powder and Kashmiri chilli powder.
• Cook well until the tomatoes soften and the spices are fragrant.

Make the paste

• Blend the yogurt, fried onions, cashews, fresh coriander, garlic and ginger into a smooth paste.

Combine and simmer

• Add the paste to the tomato mixture and cook well.
• Add the boiled chickpeas, water, black pepper and salt.
• Mix and simmer until the curry thickens.

Prepare the tadka

• Heat the remaining oil in a small pan.
• Add the cumin seeds and whole green chillies and let them sizzle.
• Pour the tadka over the chana.

Serve

• Serve hot with paratha, naan or rice.