Channa Masala

1. Heat oil or ghee in a large saucepan over medium-high heat until shimmering. Add cumin seeds. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add the onion.
2. Cook, stirring frequently, until onions start to leave a brown coating on the bottom of the pan, 3 to 4 minutes.
3. Add garlic/ginger/chilli paste all at once and stir to combine. Add coriander, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk. Add drained, rinsed chickpeas. Add 1/2 cup water.
4. Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded about 30 minutes.
5. Stir in remaining garam masala. Season to taste with salt. sprinkling with green chilli on the top. ENJOY!!!

Also check how to make besan halwa recipe.