Soak the chick peas overnight in sufficient quantity of water.
Cop the onion into chunks.
Make a incision on the tomatoes and put them in hot water. Peel the skin after ten minutes.
Pressure cook the chick peas with a tea bag in them for three whistles.
Take oil in a kadai, add the spices and then add the puree. Saute for sometime, the oil should seperate. Then, mash the potato and add to it and mix well. Now, add the chana masala and chilli powder and continue to saute for two more minutes. Add salt and water to make a gravy.
Once boiled for sometime, then put the chick peas and simmer on low flame for tenmore minutes. Garnish with coriander leaves and serve.
