Wash Chana couple of times and soak Channa overnight with plenty of water. When cooking it, change water again, take it in a pressure cooker, add a pinch of salt, and pressure cook for 3 to 4 whistles.

Make puree of Onions and Tomatoes separately.

Heat oil in a nonstick pan, add onion paste and cook well until raw smell is gone. Then add ginger garlic paste and fry for 2 mins.

Then add tomato puree. Next add all the spice powders. Cook for 5 mins till oil comes out.

Then add the cooked Channa to the pani. Mash some channa, so that the gravy becomes thick. Simmer it for a while, until you get a thick gravy.

Finally garnish with coriander leaves.