Heat oil in a pan and add asafoetida and cumin seeds.
When it starts to splutter, add the onion paste.
Keep stirring at medium heat till the onion paste turns light golden brown and becomes little dry.
Add garam masala, kasuri methi and stir for few seconds.
Add the tomato paste, amchoor powder and salt to taste.
Cook the gravy in medium heat, stirring in between.
Mix in cooked chickpeas and add about a cup of water.
Reduce the heat and let it simmer for about 15-20 minutes, stirring in between.
Add more water if needed and adjust the seasonings.
Garnish with coriander leaves and serve with Poori, Roti or Bhature.