Wash and soak the chana in water for 8-12 hours or over night preferably to ensure the channa or chickpeas cooks well.
In a pressure cooker add the washed and soaked chana and pressure cook with about 2 cups of water and little salt to about 5-6 whistles. Keep it aside.
In a heavy bottom pan or a pot, add oil and once hot add in the onion puree, and ginger garlic paste and sauté it until the onions turn golden and brown and comes out rolling. Add a little water to deglaze the pot and mix it in the onions.
Next add in the tomato puree and sauté well along with the onions. Cook for a few minutes until you start seeing the tomatoe pure begins to bubble.
Next add in masala powders mentioned( red chilli, coriander, cumin powder, chole masala, turmeric and salt). Sauté well until the masalas mix well and cook until the masala is fully absorbed and the mixture has become slighly dry and thick in consistenc.
Next add in the pressure cooked, chana along with the water in it. Cook for about 10 minutes on low flame covered or until you start seeing oil separating on the sides.
Next add in the kasuri methi powder
Remove about 3 tbsp of the cooked chana from the pot and add to a cup and mash it with the ack of the spoon to a paste and add it back to the curry. This helps in thickening the gravy a little more.
Add sugar, check if salt is right and simmer the chole / chana for 10 minutes covered, add little more water if required and cook until you see oil slightly around the edges of the gravy.
Switch off the flame and serve it in your serving dish
Final step is to add the aromatic tadka. In a small wok, add in oil for tadka, Slit green chillies once hot add in the red chilli powder for tadka and turn off the flame. You'll start to see the red chilli powder will start to foam up a nicely and when is is completely done add the tadka on top of the channa masala prepared.
And your delicious chole or chana masala is ready to eat. enjoy with rice or poori or roti or bhatura.