In a pressure cooker cook the chickpeas or chana in 600ml of water, salt and teabag, cook it for 4 whistles or 20 minutes.
Switch off the heat and let the steam escape by itself and then release the pressure valve before opening the pressure cooker.
When chickpeas are cooking in pressure cooker, you can make a tadka for adding to the chana aloo masala.
Heat a frying pan, add 1 tablespoon of peanut oil to the pan, add onion paste along with bay leaf and black cardamom. Fry the paste till it is light brown in colour.
Add rest of the spice powders and fry them with onion paste for ½ minute on slow heat.
Add tomatoes and tamarind paste and cook everything together for about 6-7 minutes on medium heat, continue stirring in between to prevent the masala from burning.
Cook the masala till it starts to leave the sides of the pan and then switch off the heat and transfer the tadka to the pressure cooker in which chickpeas were cooked.
Add cubed Potatoes or Aloo
Put the pressure cooker lid back on and pressure cook the chana aloo for 10 minutes.
Open the lid and in the side take another small tadka pan heat the ghee and immediately add green chilli, switch off the heat and probably cover this pan otherwise sometimes green chilli upon heating tends to split.
Pour this ghee chilli mixture after opening the lid of pressure cooker.
Serve this delicious, hearty chickpeas and potato curry with whole wheat kulcha or steamed Basmati rice.