First clean and soak the chickpeas for 4 hours. Drain out the excess water after 4 hours.
Now wash and boil the potatoes in a pressure cooker until two whistles. As they cool down a bit peel off and cut to medium size pieces.
Take a kadai(wok) and heat oil in it. Once it is hot add chopped onions and ginger garlic paste. Sauté till onions become little brownish. Add cumin powder, red chilli powder, coriander powder, garam masala, curry powder and salt in it. Mix well. Cook for 5 minutes.
Add potato pieces, chickpeas, tomatoes and a cup of water. Cover the kadai with a lid and Cook for 10 to 15 minutes more on medium flame or until chickpeas are done.
Serve hot after garnishing with coriander leaves.
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