Chana Masala Punjabi style

Hi today I am posting a vegeterian dish for my veg friends who were asking me to publish something for vegetarian people.
Chana which is also known as garbanzo or chickpeas.
Garbanzo beans (chickpeas)
provide an excellent source of
molybdenum.  They are a very
good source of folic acid, fiber,
and manganese.  They are also a
good source of protein, as well
as minerals such as iron, copper,
zinc, and magnesium
Apart form its nutritional benefits its one of my favourite north indian dish.
So here is the recipe.

Ingredients:: (serves 4 people)
Olive oil :: 4 tablespoon
2 Cup chickpeas :: soaked overnight
3 tomatoes :: chopped
3 onions medium sized::Grind half of the chopped onions.
Ginger paste :: 1 tablespoon
Garlic paste :: 1 tablespoon
Green chillies :: 2 (slit onto two halves)
Coriander powder :: 1 tablespoon
Kashmiri Chilli :: 1/3 tablespoon
Cumin powder :: 1 tablespoon
Turmeric :: 1/2 teaspoon
Asafoetida :: a pinch 
Garammasala Powder :: 3 teaspoon
Kasoori methi powder:: 1/2 tablespoon
Tamarind water:: 2 tablespoon(use dry mango powder as alternative(pinch))
Chopped coriander for garnishing.

Method::
Boil the chickpeas in a pressure cooker and keep the boiled chickpeas aside.Do not overcook.
Dry roast coriander powder,cumin powder,garammasala and keep aside.
Heat oil in a thick bottom pan, put some asafoetida and put the ginger garlic paste
fry for a minute.Add the chopped onions and onion paste and fry till golden brown and oil seperates.
Put the dry roasted mix and saute.
Put chilli powder,turmeric and salt to taste and saute well
Add the tamarind water, green chillies and tomatoes and saute and cover the lid for 2 minutes.
Add the boiled chickpeas and add some water let it cook for another 3-4 minutes.
Reduce the water by cooking in open add kasuri methi leaves and garam masala powder.
Cook till the oil seperates.
Garnish with coriander leaves and serve hot 

Note :: you can use readymade chana masala powder instead of the dry roasted powder and Dry mango powder.