Step 1

Heat oil in a pan and add in the cinnamon and the cumin seeds. Let it splutter. Add in the chopped onions. Fry till onions are soft and starting to brown.

Step 2

Add in the ginger garlic paste. Fry for a minute.

Step 3

Puree 5-6 tomatoes in a blender and add it to the pan. Add in the salt, turmeric, chilli powder, coriander powder and Chana Masala powder. You can use any store bought Chana Masala powder.

Step 4

Add in the cooked chickpea along with the water if any. Add in 1 cup of water and cover the pan with a lid and let it simmer on low flame for 40 minutes until thick. Keep stirring once every 10 minutes, so it does not scorch at the bottom.

Step 5

Once the gravy is thick, remove off heat.

Step 6

Serve hot.