Firstly Boil the Chickpea till 2-3 Whistle in tea water and keep aside.

Heat oil in a pan over medium flame. Once the oil is sufficiently hot, add in chopped onions and saute them until golden brown. Keep stirring the onions as they might stick to the bottom of the pan. Once they have turned slightly pinkish-brown, add the ginger and garlic and reduce the flame to low and cook for 2 to 3 minutes

Now add tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder. Cook until the oil starts to separate. Add the chickpeas and pour 2 and 1/2 cups of water. Sprinkle salt and some coriander leaves. Cook for 10-12 minutes and keep stirring.

Now add garam masala and 1 Cup fried Paneer Cubes and stir to mix well. Cover the pan with a lid and allow the dish to cook on low flame for about 2-5 minutes so that the flavours are well absorbed with the chickpeas.

Once the dish is properly cooked, transfer it to a serving bowl and garnish it with ginger julienne and coriander leaves. Serve hot with Kulche rice or roti.