Soak chana overnight. Morning, drain water, add enough water to it and pressure cook for 4 whistles in medium flame.
Chop onion, tomato roughly into cubes. Peel garlic and ginger, chop them roughly.
I ground everything together and found ginger and garlic takes time to get ground, so I recommend you to grind ginger, garlic and green chilli first and then add other ingredients.
Grind ginger, garlic, green chill, onion, tomato, mint and coriander leaves to smooth paste.
In a small pressure cooker, add oil, temper with cinnamon, clove and cardamom. Lower the flame and add the ground paste carefully.
Cook covered for sometime as it splutters a lot. For 3 minutes.
Add garam masala or chole masala, red chilli powder, coriander seeds powder, turmeric, required salt and mix.
Continue frying covered until aromatic.
Once oil separates, add the cooked chana along with the chana cooked water.
Add required water and pressure cook for a whistle.
Give some standing time before serving.