In a large Kadhai heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, frequently stirring, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.

Rise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir in the garam masala, coriander, turmeric, salt and cook for two more minutes.

Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.

Rise the heat to medium-high and add the boiled chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop. Now chana masala is ready to serve.