Instructions:

Yield: 4 servings

2 1/2 tbsp Vegetable oil
1 ea Bay leaf
2 1/2 cup Onion, finely chopped
1 tbsp Garlic, minced
1 tbsp Ginger, minced
1/2 tsp Turmeric
2 tsp Cumin, ground
2 tsp Coriander, ground
1 tsp Green chile, seeded & minced
1/2 cup Tomatoes, chopped
1/4 tsp Salt
1 1/2 cup 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.