Balti Chick Peas (Chanay Ka Shorba)

Directions

1. 1 Put the oil into a*karai* or possibly deep frying pan, add in the onions and fry for 5 min or possibly till golden. Add in the ginger, garlic, and tomatoes, and simmer, covered for 10-15 min on low heat till the oil separates and the mix forms a pulp. Add in a Tbsp. of water at a time if required.
2. 2 Add in the cooked or possibly canned chick-peas, salt, red chile pwdr, and turmeric, and stir well. Add in 6 Tbsp. of boiling water and simmer on low heat for 5-7 min or possibly till excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.
3. 3 For a "runny" curry, add in 1 pint of boiling water and simmer again over low heat for 10-15 min. Increase or possibly decrease amount of water to your liking.
4. 4 Add in the whole chile, coriander, and garam masala. Remove from the heat and leave, covered, for 5 min or possibly till the oil rises to the top.
5. Serve with rice and plain salad.