Soak the chana over night and pressure cook till tender.

Heat a non stick pan with oil. Sauté onions till they start sweating, add the ginger garlic paste. Sauté till it's cooked well.

Peel the potatoes skin and dice into 1 inch cubes. Add to the pan. Stir well and add salt. Cover with a lid, so that the potatoes get cooked fast.

Then add the tomatoes, turmeric powder. Simmer for 5 minutes till the tomatoes are soft.

Then add in the boiled kala channa, mix and cook in high for 2 mins. Add 1 cup of water. Bring to boil and simmer for 5 minutes or till the gravy is thick enough.

Finally in the end sprinkle coriander leaves over cooked chane..

Serve with puree or lacha prantha.