1/2 tightly packed cup finely chopped fresh coriander
Put the oil in a large (12-inch) pot and heat on moderately high heat. When the oil is hot, add the bay leaves, cinnamon and cardamom. Stir a few times, then add the onions. Stir and fry for 8 to 9 minutes, or until the onions are browned around the edges. Add the ginger and garlic and stir for 1 minute. Add the cumin and coriander seeds, stir for a few seconds and stir in 1 tablespoon of the yogurt. Stir and fry until blended with the onions. Add another tablespoon of yogurt and stir until is incorporated into the sauce. Continue to do this until all of the yogurt has been added.
Add the tomatoes, stir and cook two minutes. Now add the chickpeas with their liquid, 2 1/2 to 3 cups water, the salt, garam masala, amchoor, cumin seeds and cayenne pepper. Stir to combine and bring to a boil. Reduce heat to low and simmer gently for 15 minutes. Stir in most of the fresh coriander, leaving just a little for the final garnish.
To make the cooked chickpeas called for in the recipe: Cover 3 cups of dried chickpeas with cold water and boil for 2 minutes. Remove from the heat and let stand for 1 hour, then drain the chickpeas and return them to the pot. Add 9 cups of water and boil for 3 minutes. Reduce the heat, cover and simmer the chickpeas until tender (at least 1 hour or up to 2 hours, depending on the age of the chickpeas). Skim the scum that rises to the surface during cooking.