Blanch Tomatoes, peel.
Caramelise the sliced onions in 1 tsp of oil on low heat with a pinch of salt. Cool
Soak Cashews in warm water for 20 mins
Grind blanched tomatoes with the caramelised onions, cashews to a smooth paste.
In a pressure oan or a thick bottomed pan, add oil
Add caraway seeds, bay leaf. Add the ground onion-tomato-cashew paste
Saute till raw smell disappears and oil starts leaving the sides (about 10 mins).
Add the cooked chickpeas, Homemade veg stock, salt, spice powders and stir well.
Close and pressure cook for 10 mins on high for 3 whistles, switch to medium flame and cook for 10 mins.
When the pressure releases, mash up 2 tsp of the cooked chickpeas in the gravy (to give it thickness)
Adjust salt, spice at this stage.
Simmer for 10 mins. Top with crushed kasuri methi
Serve hot with a salad and flatbread on the side. This Punjabi Channa Masala also tastes good with steamed rice