Dry roast the spices in a metal pan, allow it to cool.
Grind the spices in a dry grinder,store extra chole masala powder in an air tight container or zip lock.
You may store the extra chana masala mix powder in the freezer for long term use
Use 1 to 2 teaspoon of chana masala powder as per your taste. You can use the store bought masala or garam masala.
Punjabi chole masala recipe
Soak chickpeas overnight or at least for 4 hours in water for 2 hours in hot water. They swell and double in the size post soaking. If you want you can also use canned chickpeas for this curry.
Pressure cook the chickpeas with 3-4 cups of water and bit of salt for 3-4 whistles or in a covered pot, until soft
In a pan or a pot, heat oil. Add cumin seeds. Add onion with some salt and saute on low/medium heat until brown
Cook until the onions turn brown, add ginger and chilles.
Add the tomatoes with little salt.
Continue cooking with little salt, once tomatoes have soften.
Add the spices. Add ½ to 1 tablespoon of the homemade masala(adjust as per taste)
Add the chickpeas with 2 cups of water, Cover and cook for 10-15 minutes.
Add kasuri methi and let it cook for few minutes. Turn off the heat.
Serve with Roti/Rice.
Note: You can add 1 teaspoon of dried pomegranate seed powder(anardana) additionally if required. Press a chickpea and check if it is cooked well.In case you still feel it is a bit tough,pressure cook for 2-3 whistles more.