Yield: 4 Servings
|2½ tablespoon||Vegetable oil|
|1 each||Bay leaf|
|2½ cup||Onion, finely chopped|
|1 tablespoon||Garlic, minced|
|1 tablespoon||Ginger, minced|
|2 teaspoons||Cumin, ground|
|2 teaspoons||Coriander, ground|
|1 teaspoon||Green chile, seeded & minced|
|½ cup||Tomatoes, chopped|
|1½ cup||Chick peas, cooked|
|Mild raw onion rings|
|Roma tomatoes, 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"