Cook the chickpeas and save the water used to cook the chickpeas. The chick peas can be cooked in instant pot or pressure cooker.

Take a handful of the chickpeas and grind it into a fine paste with the water used to cook the chickpeas. (my mom's Secret hack to make thicker and flavourful channa masala)

In a large skillet, heat the ghee or oil. Add the onion and cook until softened, about 4 minutes.

Add the ginger and garlic and cook until fragrant, about 2 minutes.

Add the tomatoes and fry them for a minute.

Add the turmeric, cayenne, and coriander and fry for 1 minute.

Cook till the tomatoes turn mushy.

Add the cooked chickpeas and mix well.

After a couple of minutes, add the ground chickpeas mixture and add water and allow to cook for a few minutes.

Add amchur, garam masala, salt and allow it to cook.

Cook, uncovered, until the sauce has thickened, about 25 minutes. Serve warm.