When I cook chana masala, I usually start by sauteing some whole garam masala spices (in this case a few cloves, and small pieces–1 each–of mace, bay leaf, cinnamon stick and black cardamon) in the oil (although the oil has to be a bit hotter to release the aromatic oils in the spices) before adding the onion, ginger, and garlic. I also add diluted tamarind chutney to the mix instead of lemon juice, but the beauty of Indian recipes is that they are incredibly adaptable to individual tastes.