For gravy, heat oil in a pan, add ginger garlic paste and sauté for a minute.
| Soak Kabuli Chana (chikpea) overnight. |
| Pressure cook along with Amla powder and Salt for about 20 minutes. |
| Add onion and sauté till light brown Now add tomatoes and sauté till the mixture starts to leave oil from the sides. |
| Add the Chana masala powder and Garam masala powder and stir continuously. |
| Add the cooked chickpeas along with the stock. |
| Cook covered till the gravy thickens. Garnish with coriander leaves, onion rings and slit green chillies. Serve hot. |
