1. In a pressure cooker boil the chana (pre-soaked for 5-6 hours) in 500 ml water on low flame for 20 minutes. Keep aside. Do not drain the water.
2. In a kadhai, fry chopped onions in the oil till golden brown. Add chopped tomatoes, ginger-garlic paste, coriander powder, red chilli powder, turmeric powder and salt. Cook on low flame till oil separates.
3. Add the onion tomato masala to the boiled chana along with 1 1/2 tbsp (12 g) Knorr Chef's Chana Masala, mix well, close the pressure cooker and cook on high flame for 5 minutes or till the gravy is thick. Serve Hot!