Ingredients :
2 1/2 tbsp Vegetable oil
2 tejpatta
3 Onions, finely chopped
1 Garlic, minced
1 Ginger, minced
1/2 tsp haldi
2 ts jeera, ground
2 ts dhaniya, ground
2 to 3 Green chillies, seeded & minced
2 Tomatoes, chopped
Salt to taste
1 1/2 c Chick peas, cooked
Garnish
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped

Method:
Heat oil in skillet & add tejpatta & 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 haldi, jeera, coriander & chillies, 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.