Drain the soaked chickpeas and pressure-cook them with fresh water until soft and easily mashed between two fingers.

Heat oil in a kadai over medium heat and add the cumin seeds, letting them sizzle until fragrant and lightly darkened.

Add the finely chopped onions and sauté, stirring frequently, until golden brown and softened.

Stir in the ginger-garlic paste and cook until the raw smell disappears and the mixture turns fragrant.

Add the pureed tomatoes along with chana masala powder, red chili powder, turmeric, and green chilies, then cook, stirring occasionally, until the masala thickens and oil begins to separate at the edges.

Add the boiled chickpeas along with a splash of their cooking liquid to the masala, stirring to coat every chickpea evenly.

Simmer the chana masala uncovered, mashing a few chickpeas against the side of the pan to naturally thicken the gravy, until it reaches a thick, clinging consistency.

Turn off the heat, stir in garam masala and a squeeze of lemon juice, garnish with chopped coriander leaves, and let the chana masala rest before serving.