Pindi Choley

Ingredients

• 6 15-oz can chickpeas
• 1 C oil
• 6 black cardamon pods
• 1/2 tbsp cloves
• 6 bay leaves
• 1 tbsp cumin seeds
• 1/2 tbsp asafetida
• 6 onions finely chopped
• 3 tbsp ginger paste
• 1 tbsp garlic paste
• 9 tomatoes finely chopped
• 9 green chilies finely chopped
• 2 tbsp salt
• 2 tbsp red chili powder
• 3 tbsp ground coriander
• 1 tbsp sugar
• juice of 3 lemons
• 1/3 C chopped fresh coriander
• 3" piece ginger cut into fine strips

Procedure

1. Heat oil in a pan, add cardamon pods, cloves, and bay leaves. Cook stirring 30 seconds.
2. Add the cumin, asafetida, and cook for one minute.
3. Add onions and sauté for 8 minutes until golden brown.
4. Add the chickpeas.
5. Stir in the ginger and garlic paste and sauté for another minute or two.
6. Add the tomatoes and stir-fry over high heat for 2 minutes.
7. Add the green chilies and salt and cook for another 3 minutes.
8. Add the chili powder and ground coriander and cook for 6-8 minutes until the mixture turns dark and the oil starts to separate from the edge of the pan.
9. Add the sugar and lemon juice
10. Garnish with coriander and ginger.

Notes

• If the mixture gets too dry you can add a little boiling water.