Boil chickpeas using enough water in a pressure cooker till it is done.
Soak cashew, seeds, cardamon, cloves and cinnamon stick for ten minutes. Blend them along with the green chilli, ginger and tomato to a nice thick paste.
Heat oil in a pan, add bay leaf and the curry paste. Cook in a medium heat for 4 to 5 minutes, add dry powders and sauté for couple of minutes. Add a bit of water if needed. Now add the boiled and drained chickpeas, Add 1 cup of water and salt to taste .Cover and cook on medium fire for 10 minutes until the gravy is nice and thick.