Pressure cook the chickpea with salt, black cardamom, cloves, bay leaves and tea bag, until it is tender, for 10 minutes on medium high flame ( about 5-6 whistles). Drain the excess water and reserve it. (refer notes 3)
In the meantime, grind all the ingredients mentioned under wet masala to a smooth paste.
Melt butter and oil in a heavy bottomed pan / kadai (use cast iron or carbon steel pan) on medium high heat and once it becomes hot, add the bay leaf, cinnamon, black cardamom and cloves. Be careful as the spices might pop in hot oil. Use a splatter grill. Once they sizzle and becomes plump, remove them from oil.
In the same pan add the cumin seeds and the ground wet masala ( onion-tomato paste ) and keep frying them.
Cover and cook for about 12-15 minutes. Again, be careful as the tomato mixture will bubble vigorously. Stir in between to prevent it from burning at the bottom of the pan.
Keep sautéing until the the mixture thickens and comes clean off the pan. (refer notes 4)
Now add cooked chickpeas without the water. Mix it well. Then add about 2 cups liquid ( either water or cooked chickpea liquid) and mix it well. Check for seasoning and add more spice mix if needed.
Cover and simmer it for 10 minutes.
Just before turning off the flame, add kasuri methi leaves by crushing the leaves between your palm. Then turn off. Garnish it with coriander leaves. If you need more tanginess, add some lime juice.
The gravy thickens on cooling. If you feel the consistency is thick add some more water and dilute it a little before serving. Sometimes when you reheat it will liquify. Adjust accordingly.
Punjabi channa masala or chole masala https://www.themagicsaucepan.com/main-course/gravies/punjabi-chole-masala-channa-masala