1.  Soak chickpeas in water overnight. Take black cardamoms, salt, cinnamon sticks and cloves and put all of them in a pressure cooker. Pour water in the cooker and pressure cook chickpeas until soft( normally it takes 35-40 minutes to cook already soaked chickpeas). NOTE: Use the water in which chickpeas were soaked overnight.

2. Meanwhile heat a pan on medium to high flame. Put cumin seeds in pan and roast them until slightly black in color. Take roasted cumin seeds out in a mortar and with a pestle grind until powdered as shown.

3. Now heat oil on medium to high flame in the same pan and put red chilli powder and cholle masala( you can find it in any Indian market) in it and roast spices very well.

4. When the chickpeas are cooked well, take out some chickpeas in mortar and mash them properly with the help of a pestle. Put the mashed chickpeas, roasted spices and grinded cumin seeds over the cooked chickpeas and mix properly. NOTE: Mashed chickpeas will help in thickening the gravy.