Soak chana overnight, pressure cook along with enough water for 5 whistles.
Chana should be soft but not mushy. First to a mixer jar - add all the ingredients listed under 'to grind together' along with little water, grind to a paste, set aside.
To a pot - heat oil add items listed under 'to temper' let it splutter. Then add onion, salt, ginger garlic paste. Saute until golden.
Then add tomato, saute until mushy and raw smell leaves. Add turmeric, red chilli, coriander and garam masala powders. Give a quick saute then add coconut paste.
Mix well, add 1 cup water. Mix well. Slightly mash chana here and there, do not overdo.
Cook covered for around 10 mins or until oil floats on top. Garnish with coriander leaves, kasoori methi. Give a quick mix and switch off. Enjoy chana kurma!