Wash and soak the chana overnight, then rinse in water and cook it in a presser cooker with little salt and enough water for 4-5 whistle. Once done keep aside to allow cooling.
Heat oil or ghee in a deep pan or woke. Add bay leaf, whole cardamom, dry red chilies and pinch of hing, then add ginger-garlic paste and saut it.
Add the chopped onion and again saut it until light brown. Now add onion paste and fry till golden brown. Add tomato puree and stir, mix well and cook it about 3-4 mins on medium flame.
Now add chana masala or garam masala, red chili powder, cumin powder, coriander powder, dry mango powder, turmeric powder and saut it till oil separates.
Add cooked chana, salt, ½ cup water in it. Boil for 10 minutes or till gravy become thick, sprinkle ¼ tsp garam masala and mix well.
Garnish with coriander leaves and serve it with chopped onion and lemon wedge.
Serve Punjabi Chana Masala as a side dish with rice, paratha or roti.
