Heat oil in a pan.
When hot, add cumin seeds. Let them crackle.
Add finely chopped onions and saute on medium flame till slightly brown color.
Add ginger-garlic paste and fry for a minute to get rid of the raw smell.
Add coriander powder, red chili powder, turmeric powder, cumin powder, chana masala powder, and salt. Fry until for 5-10 seconds.
Next, add little water and cook until oil separates.
Add tomato puree and cook on medium flame until moisture reduces and oil is seen on the sides of the pan.
Add the chana paste and cook for a min or two.
Next, add amchur powder and kasuri methi. Give a good mix.
Add the cooked chana along with the water. Adjust the water quantity as per the desired consistency.
Let the water come to a boil. Check for seasoning and adjust accordingly.
Cover the pan and simmer on low flame for 10-15 mins.
Check the consistency and turn off the flame. Add coriander leaves and give a mix.