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Ingredients

• ⅓ cup finely chopped onions or 1 medium-sized
• ½ cup finely chopped tomatoes or 1 medium-sized
• ½ teaspoon Ginger Garlic Paste or 2 to 3 small garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle
• ¼ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon red chili powder or cayenne pepper
• ¼ teaspoon Garam Masala – optional
• ¾ to 1 teaspoon amchur powder (dry mango powder), optional and only to be added when you do not have dry pomegranate seeds
• 2 to 3 green chilies – slit
• 1 to 1.25 cups water or the stock in which the chickpeas were cooked
• 1.5 to 2 tablespoons oil
• salt as required