Heat oil in a pan.

Add optional whole spices – green cardamom, cloves, bay leaf and cinnamon. Let them crackle.

Then, add chopped onions and green chilli and let it sauté until golden brown.

 Stir in ginger-garlic paste and cook for a minute, until it loses the raw flavour.

Next, add tomato puree and cook until oil separates (6–7 minutes).

Add coriander powder, turmeric, red chilli powder, garam masala, chole masala and salt. Stir well.

Saute for 3 to 4 minutes until the masala smells good.

Add the cooked chickpeas along with chickpeas cooked water. (add more water as required)

Mix well and simmer on medium flame for 12–15 minutes until thick and flavourful. 

Adjust salt as per taste. 

Add amchur and kasuri methi if required.

Heat ghee in a pan and add slit green chillies and ginger juliennes.

Turn off the heat and add a pinch of hing.

Pour this tadka over the chole and sprinkle some coriander leaves on top.