Masaledar Chholay from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 1½ teaspoons table salt
• 2½ cups (560 grams) cooked chickpeas (canned is fine)
• 4 medium tomatoes, chopped
• 1 tablespoon ground coriander
• 1 teaspoon red chile powder
• 8 to 10 cloves garlic
• 2 green chiles, stemmed
• 2 tablespoons cumin seeds
• 6 tablespoons vegetable oil
• 3 large red onions, peeled and chopped
• 1 tablespoon coarsely ground anardana (dried pomegranate seeds)
• 2 (1-inch/2½-cm) pieces fresh ginger
• 2 tablespoons chopped fresh cilantro