You want to soak the channa overnight in water. At least for 8 hours. You will notice that the chick peas will have swollen up quite a bit from the soaking.

Pressure cook the chick peas with the water, bay leaves, stock cube and tea bag for about 15 minutes till the chick peas are nice and tender.

Heat the ghee in a saucepan and add in the onions with a bit of salt and fry till translucent. Add in the whole spices next, the black cardamons, cumin seeds, green cardamons and cinnamon stick.

Once the onions start turning brown around the edges add in the ginger and garlic and fry for another minute or 2 before adding in the channa masala powder, chilli powder and coriander powder.

Then pour in the water from pressure cooking the chick peas. I hope you didn't throw that water out. All the flavour is there. So add the water along with the tomato puree.

Cover with a lid and cook for 8 minutes till the oils separate from the gravy and then add in the chick peas and mix well.

Once again cover and cook for 2-3 minutes before adding in the paneer and mix well and cook for a further minute or two till it absorbs some of the flavour.

Finally finish with fresh coriander mix well and serve with either rice or roti or bhatura.