Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 tb Vegetable oil
1 ea Bay leaf
2 1/2 c Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, minced
1/2 ts Turmeric
2 ts Cumin, ground
2 ts Coriander, ground
1 ts Green chile, seeded minced
1/2 c Tomatoes, chopped
1/4 ts Salt
1 1/2 c Chick peas, cooked

--------------------------GARNISH-------------------------------
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped

Heat oil in skillet add bay leaf onion. Fry until richly
browned, but not burnt, 15 to 20 minutes. Stir often while cooking.

Stir in the ginger garlic cook for several minutes. Add turmeric,
cumin, coriander chile, mix well. Add tomatoes salt. Slightly
reduce heat, cover cook until the tomatoes begin to disintegrate
a thick sauce forms. Stir occasionally to prevent sticking, adding a
little water if necessary. Add cooked chick peas cook for 5 more
minutes. Remove from heat let stand for a few minutes. Serve with
garnishes.

This dish is excellent with hot potatoes.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

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