Soak the chickpeas overnight in water and cover them properly.
In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
Once the chickpeas are boiled properly, transfer them to another bowl.
Heat oil in a pan on medium flame.
Now add cloves and grated onions in the pan.
Fry the onions untill they turn light golden brown in color.
Add ginger-garlic paste in the pan and cook for another 3-4 minutes.
Now add the tomato puree , stir properly and cook for 12-15 minutes on medium flame.
Add the chana masala, red chilli powder, garam masala, cumin powder, green chillies ,salt and mix for another 1-2 minutes
Now add boiled chickpeas (chole) and water in it and cover the pan with lid and let it simmer for next 20 minutes.
Punjabi chole are ready to serve. Garnish it with chopped onions and serve it with roti, parantha or bhature.
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