In a skillet add oil and bring to medium high heat.

Add mustard and cumin seeds. When the mustard seeds start to sputter add onions, green chilies and curry leaves.

Sauté until the onions are light brown then add ginger garlic paste and stir for 2-3 minutes.

Add Madras curry powder and turmeric. Give a quick stir.

Add tomatoes and cook with lid on for 2-3 minutes until tomatoes are soft and cooked.

Add salt to taste.

Bring to medium heat.

Add chickpeas and cook together on medium heat for about 5 minutes until a thick gravy forms. Keep stirring every couple of minutes.

Add cilantro and cook for 2 more minutes.