Sauté the onion in the oil on a large skillet until it’s translucent.
Add the graded ginger and garlic to the pan and cook for a minute.
Next, add the garam masla, ensuring it’s evenly dispersed in the skillet.
Then add the chickpeas and tomatoes and salt to taste. Cook for 5-10 minutes.
Right before serving, Stir in the coconut milk.
Serve warm with rice or naan.