Ingredients
1 can chick peas
1 large tomato, sliced
1 medium tomato, chopped
2 tbsp tomato paste
2 large onions
4-5 green chillies
1 tsp. cumin seeds
1 1/2 tbsp. chopped coriander
1 large peice of ginger 
3-4 large flakes garlic
2-3 tbsp ghee or oil for frying
2 bay leaves
1-2 cinammon sticks
2-3 cloves
1 1/2 tsp. red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp sugar
1/2 tsp garam masala
1/2 tsp punjabi chole masala
salt to taste

Method
Blend together the large tomato, one onion, 
cumin seeds, ginger, garlic, green
chillies,cinammon and cloves to a smooth 
paste using very little water.
Slice the other onion.
Heat the ghee and add the bay leaves.
After 10 seconds, add the sliced onion and
fry till the onion turns light brown.
Now add the tomato paste and fry till the ghee 
leaves the sides of the masala.
Add the dry powders i.e chili powder, turmeric, 
sugar and coriander powder.
Fry for 1 minute.
Now add the chopped tomato and coriander leaves.
Fry for about 5 minutes.
Now add the chick peas with the water, tomato 
paste and salt to taste.
Add some water to get a gravy.
Add the garam masala and punjabi chole masala 
and mix well.
Let it come to a boil on low heat.
Simmer for about 5 minutes after it comes 
to a boil.
Serve hot with batura.