Heat oil in a wide kadai / frying pan. Fry chopped onions till brown on a medium heat. Add ginger - garlic paste and saute for 5 - 6 minutes or till the raw smell goes.
Add diluted red chilli powder, turmeric powder and coriander powder solution.. Saute it slowly for 5 minutes.
Add tomato puree, cooked channa ( along with stock ), salt to taste, 75 ml water. Mix all the ingredients well. Sprinkle garam masala powder. Cook on a medium heat for 20 minutes or till the gravy thickens. / fragrant. Open the lid and stir well for 5 minutes. Garnish with chopped coriander leaves, chopped onions and lemon wedges. Serve hot with Batura / Puri.