Soak chickpeas overnight in water or at least 4-6 hours. Transfer them to pressure cooker, instant pot or regular pot whatever method you are using. Add 3 cups of water and baking soda. Boil them until they are soft.

Once boiled. Leave the chickpeas aside until you make the sauce.

In a pot, add some oil. Once the oil is hot added cumin seeds. As soon as cumin seeds start crackling. Add whole spices like bay leaf, cinnamon stick, cardamom, and cloves. Add grated ginger, garlic, onions. Cook them until they turn translucent. Add chopped tomatoes and tomato puree.

After few seconds, add all the spices one by one. Stir to combine all spices. Transfer the chickpeas with some of the water. You might not require all the water. But do not discard water. Add chole masala, salt and crushed kasuri methi. Let the chickpeas simmer and reduce to consistency to your liking. Use the water left aside if needed.

Add coconut milk, bell peppers and paneer cubes. Stir and let it simmer for few minutes and at the very end add cardamom powder, cilantro and they should be ready to serve.