Heat oil in a cooker and saute sliced onion till the slices turn slightly brown. Add ginger garlic paste and sliced tomatoes. Also turmeric powder, red chilli powder, coriander powder and salt. Add sufficient water and fry the masala well.
5Add chopped green chillies and the boiled chickpeas and mix well. Add chole masala and more water if required. Pressure cook it for three whistles or more till soft. When cooked, transfer it to a serving vessel. Serve hot garnished with coriander leaves.