Step-by-Step Instructions

1. 1.Prepare Chickpea/Yogurt Paste

   Add 1 cup yogurt and 4 tbsp cooked chickpeas to a blender. Blend until smooth. Set aside the paste.

2. 2.Sauté Aromatics

   Heat 3-4 tbsp mustard oil in a pan. Add 1 tsp cumin seeds and let them crackle for 1 minute. Add 1/2 cup chopped onions and 2-3 slit green chilies, then sauté until golden brown. Add 1 tsp ginger/garlic paste and mix well. Add 1 medium pureed tomato and cook until the oil separates.

3. 3.Add Spices

   Add 1 1/2 tsp salt, 1 1/2 tsp Kashmiri chili powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1 tsp Chole Masala powder. Mix and cook for 1-2 minutes.

4. 4.Combine Paste and Chickpeas

   Pour the chickpea/yogurt paste into the pan. Mix and cook until well combined and slightly thickened. Add the remaining cooked chickpeas to the pan and simmer for 5-7 minutes.

5. 5.Garnish and Serve

   Garnish with green chilies, cilantro, and sliced red onion. Serve hot with white rice, naan, or paratha.