Heat a Kadai or wok with 2 tbsp of refined oil.
Then add bay leaves, cumin, cardamom, cinnamon, and clove for temper.
Thereafter add all the pastes like ginger, garlic, green chili, and onion together.
Now add tomato puree.
Mix well and add 1/2 tsp of salt. It helps to speedup the saute process.
Also, add turmeric powder and Kashmiri red chili powder.
Add cashew paste.
Cashew needs to saute well for great taste. So, you can add the powdered spices like cumin powder, black pepper powder, coriander powder and start to saute these all together in low flame.
You can add a pinch of dry fenugreek leaves at this stage (It's a pro tip). If you do this, a nice aroma will add to your dish that's awesome.
I add 1 tbsp of tomato ketchup for an extra flavor but it's totally optional.
Add a little sugar to balance the taste.
Saute these all well until it's release oil.
Then add the overnight soaked chickpeas or Kabuli chana.
Add water to make gravy.
Simmer for about 5-8 minutes in medium flame until the water comes to boil.
Add crushed Kasoori methi and mix well and cook for another 2-3 minutes.
At last, add 1 tsp of hot spice powder, give a gentle stir and turn off the flame.
Your homemade Shahi chole is ready to serve.