Heat the mustard oil in a pan or kadhai on a medium-low flame and add a tbsp of jeera and saute till jeera splutters.
Now, add finely chopped onions and stir it till it turns golden brown in colour and looks translucent.
Then, add grated or finely chopped ginger garlic and saute till the raw smell of garlic goes away.
Add finely chopped tomatoes or tomato pulp in the kadhai and mix all the ingredients nicely.
Cover and let the tomatoes simmer for 5 mins or till it turns soft
Then, add vertically slitted green chillies and ginger julienne and give it a nice mix.
Now, add haldi, jeera powder, red chilli powder, coriander powder, amchur powder and salt per taste in the kadhai.
Mix all the ingredients nicely and sprinkle some tbsp of water in the kadhai and cook the dry spices for a few minutes.
After a couple of minutes, masala is cooked well and turns aromatic.
Now, add cooked chana along with its stock and mix the chana along with onion tomato masala nicely.
Lastly, add kasuri methi and garam masala and stir it nicely. Add water to achieve desired consistency.
Garnish it with freshly chopped coriander leaves or stems and give it a nice mix.
Cover and cook the chana masala for 5 to 10 minutes and allow it to simmer on the medium-low flame till you get a perfect consistency.
Finally, kala chana masala is ready to be served hot with puri, paratha or jeera rice.