Step 1

Heat oil in a pan and saute onions until light brown.

Step 2

Add ginger garlic paste and saute until raw smell dissipates.

Step 3

Throw in cut green chilies, tomatoes, potatoes, ½ tsp salt, turmeric and mix well.

Step 4

Cover and cook until potatoes are semi cooked, about 3-5 minutes.

Step 5

Add coriander powder, chili powder, chana, remaining salt and fry for a minute or two until spices coat chana.

Step 6

Add water, cover and bring to a boil.

Step 7

Grind to fine paste all the ingredients under paste suing some water.

Step 8

Add ground paste to chana masala, check consistency and add water if needed.

Step 9

Cover and continue to cook until potatoes are cooked and chana is soft.

Step 10

Check consistency, taste and adjust seasoning. If the gravy is too thin, smash some of the chana to thicken the gravy.

Step 11

Turn off the heat, garnish with cilantro and serve with poori or rice.