Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           oil
     1/4  cup           grated onion
     1/2  teaspoon      ground fresh root ginger
     1/2  teaspoon      ground fresh garlic
     1/2  cup           finely chopped fresh -- tomatoes
     3/4  pound         chick peas, cooked or canned -- drained
     1/2  teaspoon      salt
     1/2  teaspoon      red chile powder
   1      pinch         ground turmeric
   2 1/2  cups          water
   1      whole         fresh green chile
   2      tablespoons   chopped fresh coriander
   1      teaspoon      garam masala

Preparation:

1 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. 2 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. 3 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. 4 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