Step 1

In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice, 1/4 can garbanzo beans(1/4 cup cooked chickpeas). Blend into a paste and keep aside.

Step 2

In a pressure cooker, add oil and onions. Switch on saute or over medium heat if it is a stove top pressure cooker.

Step 3

Cook until onions are translucent. Add in the spices, asofetida, chana masala blend and mix well.

Step 4

Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15 minutes)

Step 5

Add in the salt and remaining garbanzo beans and 1 to 1.5 cups water depending on your preference for thick or thin curry.

Step 6

Pressure cook for 2 whistles(10 minutes). or cook covered until chickpeas are easily mashable.

Step 7

Let the pressure cooker release pressure by itself(5 minutes). Adjust salt. Add more chana masala blend and chili flakes per taste. Mix well.

Step 8

Serve hot topped with chopped onions, lemon wedges, cilantro and Rotis or Naans or Basmati Rice!

Step 9

Saucepan: Use canned or slow cooker cooked chickpeas, or dry chickpeas soaked overnight. In a deep pan, make the tomato onion mixture as above. Add the chickpeas and 2 cups of water and cook for an hour or so, covered, until the chickpeas are tender. Mash some chickpeas and let cook for another 5-10 minutes uncovered. Adjust water for preferred consistency.