1 cup chick peas or chole (I added about 1/2 cup more as I wanted to finish it off)
2 big tomatoes or 3 small
1 medium bunch of coriander (I used chinese parsley as coriander was not available)
1 heaped tablespoon ginger paste
2-3 green chillies
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1 tbsp pomegranate seeds powder
1/2 tsp turmeric powder
1 tsp red chilli powder (I used kashmiri chilli)
Salt to taste
2 tbsp olive oil or any oil
Ginger juliennes for garnishing
Wash and soak the chick peas overnight or at least for 5-6 hours. Drain and pressure cook with freshly added water until done.
Meanwhile, make a paste with the ginger, coriander, tomatoes, and green chillies. Heat oil in a pan and splutter the cumin seeds. Now add the paste and saute on medium flame for 3-5 minutes till raw smell disappears. Now add the dry spices and salt and mix well. Fry further for about 2-3 minutes till everything well incorporated. Now add the boiled chick peas, reserving 10-12 pieces. Mix well. Make a paste with the reserved chick peas either with a potato masher or the blender and add it to the pan along with the boiled chick pea liquid. Add any additional water if required or dry up the excess water if you desire a drier consistency. Garnish with ginger juliennes and serve hot with naan/kulcha/roti or jeera rice.