Wash and soak the Kabuli chana overnight and next day change the water couple of times. Then in a pressure cooker, take the drained chana, cored Amla, a pinch of salt and add enough water to cover. Pressure cook till soft. Keep it aside.
Heat a non stick pan with oil and ghee, temper with cumin seeds and hing. Then add the tomato puree along with all the spice powders and simmer till the puree gets cooked well.
Then add the cooked channa along with the water and bring to boil.
Add kasuri methi, and more water depending on the gravy you want.
With the ladle, mash some of the chana to get thicker gravy. Simmer till the gravy becomes soft.
Serve hot with Bedmi pooris.