1 onion (large), finely chopped
approx. 1/2 square (1/4 cup) margarine, butter, or cooking oil (or some of each)
2 cans chickpeas (garbanzo beans), drained and rinsed well in cold water
approx. 1/2 can tomato paste (you can substitute diced tomatoes or tomato sauce if need be)
2 potatoes, peeled and cubed, or thinly sliced

Heat margarine/oil in large pot and saute onions on med-high to high heat til carmelized (brown).

Remove from heat and add:
1 tsp. garam masala
1/2 tsp. chili powder
1 tsp. turmeric
1/2 - 1 tsp. salt
approx. 1/2 can tomato paste

Put back on burner, add potatoes, chickpeas, and just enough water to almost cover.  Simmer, covered, on medium or low-med heat til potatoes and chickpeas are soft - about 1 hour.  Check and stir every so often so it doesn\'t burn.  Turn down heat a little or add a little water if needed.  If it\'s looking runny at the end, simmer with cover off until thicker (you want it the right consistency for scooping up with pieces of roti). 

Serve with roti (or in a pinch, substitute bread and butter). Best with Cuttha served as a nice cooling side dish.  Or eat with samosas (put samosa and sholay in bowl and eat together with spoon).