1/2 cup oil
1/4 cup grated onion
1/2 tsp ground fresh root ginger
1/2 tsp ground fresh garlic
1/2 cup finely chopped fresh, tomatoes
3/4 lb chick peas, cooked or canned, drained
1/2 tsp salt
1/2 tsp red chile powder
1 pinch ground turmeric
2 1/2 cups water
1 whole fresh green chile
2 Tbs chopped fresh coriander
1 tsp garam masala


Put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required.
Add the cooked or canned chick-peas, salt, red chile powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.
For a "runny" curry, add 1 pint of boiling water and simmer again over low heat for 10-15 minutes. Increase or decrease amount of water to your liking.
Add the whole chile, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.
Serve with rice and plain salad.
Source: "A Taste Of Baltistan", Sabiha Khokhar