Soak the kabuli chana (Chickpeas) overnight in normal water.
Add about 3-4 times more water then the chana quantity as they will double up the next day. (If you want to do it instant like 3-4 hours before, soak it in boiling water for atleast 2 hours. It should be done)
Pressure cook the chick peas to 3 whistles or as per your pressure cooker.
Once the cooker cools down, In a kadai or large pan, add oil.
Once the oil is hot add asafoetida(hing) and cumin seeds (Jeera).
Once Jeera crackles add clove's, Bay leaf, Cinnamon, Cardamom.
Add the onion's and saute until translucent. (Skip this step for making without onion)
Now add the tomato puree, garam masala, green chillies (This can be added along with oil if you want more spicy), red chilly powder, chole masala.
Let the masala cook for 3-4 minutes.
Add the boiled Chickpeas along with the water.
I prefer my chole a bit thick, also since we are crushing them it will absorb some water. So adjust consistency accordingly.
If you have too much water with the kabuli chana, just preserve it, it can be used in other gravies.
Let this cook for 8-10 minutes on a medium flame.
Lightly crush around a big spoonful (1/4 cup) of kabuli chana with the back of spoon or with a potato masher. This can be done directly in the vessel or take it in a plate and crush it.
Let it simmer for 2-3 minutes more.
Yummy chole is ready, garnish it with onion (If eating) and serve it hot with Bhatura or Jeera rice or Puri or Bread.