Soak the chana overnight in enough water.
heat oil in a cooker, add cinnamon, cloves, cardamom, and fennel seeds.
saute the onion paste till brown.
Further, add ginger garlic paste and fry till the raw smell leaves.
Add tomato paste, salt and fry till the tomatoes are well cooked.
Add all the spice powders: turmeric, coriander powder, chilli powder, cumin powder, and garam masala.
cook in simmer until oil leaves from the masala.
At this stage, drain and add the soaked chana, salt, enough water and mix well.
pressure cook for 8-10 whistles on medium-high heat.
open and take out a few chana along with masala. grind it coarsely.
add the ground paste back into the cooker along with crushed Kasuri methi. mix well.
give it a boil and put off the stove. serve it hot!