Wash 1 cup dried chickpeas 2–3 times in fresh water and soak overnight or at least 8 hours. Soaking ensures plump, tender chickpeas for authentic North Indian chana masala.

Drain the soaked chickpeas. Cut 2 medium potatoes into cubes. Pressure cook chickpeas and potato cubes with 4 cups water and salt for 4–5 whistles until soft. This forms the hearty base of the chana masala curry.

Heat 2 tbsp oil in a pan over medium flame. Sauté 2 finely chopped onions and 2 chopped tomatoes until golden brown, creating a rich, flavorful base for the chana masala gravy.

Mix in 2 tsp cumin powder, 2 tsp coriander powder, 2 tsp red chili powder, 2 tsp turmeric, 3 tsp chole masala, 2 tsp chaat masala, and salt to taste. Cook until the spices release a strong aroma and the masala turns deep red-orange, giving authentic North Indian flavors.

Stir in 2 tsp ginger-garlic paste and pour ½ cup water. Cover and simmer for 10 minutes on low heat, stirring occasionally to prevent sticking and to blend all the spices into a smooth, aromatic gravy.

Add the boiled chickpeas to the simmering masala, lightly mash the cooked potatoes to thicken the curry, and stir in 2 tsp tamarind pulp for a tangy depth. Cook on medium flame for another 10 minutes to allow flavors to meld.

Turn off the heat and garnish with chopped green chilies, fresh mint leaves, and coriander. Serve hot with bhature, naan, or jeera rice for a traditional North Indian-style chana masala meal.