Heat a nonstick pan with butter, add the whole spices. Stir for the spices to cook for a couple of minutes.

Add the onion puree, mix well. Cook in simmer till the onion puree is cooked well.

Next, add the tomato puree and continue cooking. When oil starts coming out of the paste, add all the spice powders and combine everything well. Add cooked Channa, mashing a handful of channa for making the gravy thick.

Finally add the slit green chilies, cook at simmer with lid closed.

After 5 - 7 mins, add one cup of water and bring to boil.

Add coriander leaves and switch off.