Chhole/Chick Peas Curry/Garbanzo beans Curry

Ingredients:
Chhole (Canned) - 1 can
Tomato - 1
Onions - 2
Cinnamon - 1 stick
Cardamom - 2-3
Cloves - 2-3
Bay leaf - 1
Cumin Seeds - 1 Tsp
Ginger Garlic Paste - 2 Tsp
Turmeric Powder - 1 Pinch
Green Chillies - 3-4
Chana Masala Powder - 2 Tsp
Coriander Leaves - Few
Oil & Salt - To Taste

Method:

Heat a pan and add oil, whole garam masala i.e., Cloves, cardamom, cinnamon and bay leaf and fry it.

After some time add cumin seeds and fry it.

Then add finely chopped onions to this mixture and also add salt to it so that the moisture from the onions comes out fast and they cook faster.

When the onions are transparent in color add ginger garlic paste and turmeric powder and let it fry for some time.

Then add chopped tomatoes and while tomatoes are cooking add finely chopped green chilli and fry it.

Let the tomatoes cook in slow flame until it become like a tomato puree.

Now add the chana masala powder and also add little water so that the paste doesn't get stick to the bottom of the pan.

 Let it fry for 5 mins.

Then add chick peas to this paste and let it cook for 10 more mins.

Now add coriander leaves and mix it well.

Then switch off the stove.

Take the curry in a separate bowl and serve hot.

This curry is a very good combination with Puri, chapathi or Batura.

If you do not get canned chick peas, do not worry.

Get the raw chick peas and soak them overnight in water and boil them in cooker for until they are nicely cooked and soft.

Keep the water so that you can use it in the process of cooking.