For boiling chana.... Take a pressure cooker, add washed chana, 1 tsp salt & 1 tsp oil. Add 1.5 cup water, place the lid, give 8 whistles on high flame. Lower the flame, cook it for 7 minutes. Chana should be cooked thoroughly.

Take a wok, add oil, heat it. Add hing & zeera, let it splutter.

In goes onion, stir fry it until light brown.

Add ginger garlic paste now, saute it until rawness is released. Add lil water to avoid burning.

Now add haldi, dhania & red chilli powder, mix it well. Add lil water, cook it until oil has oozed out.

In goes tomato & salt, mix it well. Lower the flame, cover it with the lid, cook it until tomato becomes mushy.

Now add dahi cream mix in the masala, stir it for a minute. Lower the flame, cover it again, cook it until oil has surfaced.

Open the lid, increase the flame, add boiled chana, leave aside the left over water. Mix it well.