1. Saute cumin seeds in hot oil till they start to sizzle and pop.
2. Add onions and green chillies, and fry till tender.
3. Mix in the tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.
4. Add about a cup of water, allow it to come to a boil, and then add the coconut milk. Finally add the chickpeas.
5. Cover and let it simmer on medium-heat for about 20-30 minutes, till the chickpeas become almost mashed.
6. In fact, break a few of them to thicken the gravy.
7. Garnish your Chana Masala with some fresh coriander and serve with Puris or Parathas!

Recipe Courtesy of Mansi @ Fun and Food Blog