One of my favorite foods is Pau Bhaji.

I have tried making it myself a few times and it just wasn't what I was hoping for in taste.

If was wondering if anyone has tried the ready-made Git Brand Pau Bhaji?

That is the taste I am trying to replicate.

Similar to my attempts at Chana Masala, I can't seem to find the right recipe for it. I like my Chana to be rich, dark brown gravy, and many are basically tomato based. Should I just totally omit tomatoes?

I think you are looking for chana masala -2 (Pindi choley 2). The dark colour you are looking for in chana masala comes from tea bags, tomatoes helps the gravy to be thick and of course tasty. Though I could never replicate the choley (bhature) sold by street side vendors in India.

Rajneesh is right, chaat wallas sometimes add tea bags or black tea to chick peas during boiling, which gives them a darker colour. Addition of tamarind/amchoor etc. also gives a dark colour, as opposed to the red...ish colour of tomatoes.