Wash and soak chickpeas overnight. Pressure cook or soft cook them in a pot with a pinch of soda, water and turmeric. If pressure cooking, do it on a medium heat for 1 whistle.

Add oil to a pan and heat it. Saute cumin for a minute. Saute ginger garlic paste until the raw smell goes off.

Add onion chopped or paste. Saute until golden. Add chopped tomatoes or pureed. Cook for 2 to 3 minutes.

Add chili powder, garam masala and salt.

Saute until the mixture leaves the sides of the pan. Make sure the raw smell of onions and tomatoes has gone completely.

Add cooked chana along with the left over stock. Stir and adjust the consistency by adding more water if needed. Cover and simmer until the gravy thickens. If you prefer a semi dry curry, evaporate the moisture by cooking further on a medium flame.

Add paneer and kasuri methi. Stir and cook just for a minute. Switch off. Add coriander leaves and keep covered.

Serve chana paneer with roti or rice and a salad.