Finely chop the onion.

Drain the canned chickpeas.

Boil and cube the potatoes.

Heat the oil in a pan.

Brown the chopped onion in the oil until golden-brown.

Add the garlic paste, cayenne pepper, cumin powder, tomato sauce, and Cholay Masala to the pan.

Sauté the mixture until fragrant.

Add the boiled and cubed potatoes to the pan and sauté for another minute.

Mix in the drained chickpeas, tamarind paste, and lemon juice.

Add a half cup of water to the pan.

Cook the mixture covered over low flame for 10-12 minutes.

Garnish with chopped green onions, chopped tomatoes, chopped cilantro, and green chilies before serving.