Wash chana under running cold water till water runs clear.

Soak them in enough water for at least 8 hours of overnight.

After the soaking time, drain the water and discard that soaking water.

Take those soaked chana into pressure cooker, add fresh 1 ½ cups of water. Also add cinnamon stick, cloves, black cardamom and green cardamoms. If you want you can add a tea bag too, it will give dark colored chana. Here I have not used.

Cover the cooker with the lid, put the weight on and turn the heat on high.

Pressure cook it for 2 whistles on HIGH + 15 minutes on low heat. Or cook till chana are soft and cooked.

Let the pressure go down by itself, then open the lid. Discard the spices and tea bag (if using).

Heat the oil in a pan on medium heat.

Once hot add chopped onions, sprinkle little salt and cook till onions become translucent or pink and soft.

Now add ginger paste and garlic paste. saute for a minute

Now add prepared tomato puree and slit green chili. Mix well.

Bring it to a simmer. If it splutters a lot, you can partially cover it. Continue cooking and do stir occasionally to make sure that it is not sticking to the pan.

Once it stops spluttering, you can remove the lid, cook till all the moisture is evaporated and oil is oozing out from the sides.

Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and cook for a minute.

Now add cooked chole with its water.

Mix well, if needed you can add extra water to make gravy consistency. Here I have added ½ cup of extra water.

Let it simmer for 5-6 minutes.

Now add amchur powder, garam masala and crushed kasoori methi. Stir well.

Now add paneer cubes. Gently mix well and simmer for 2-3 minutes.

Now add heavy cream. Cook for a minute

then turn off the stove.

Lastly add chopped coriander leaves. Mix well.