Chana Masala (Chickpeas Curry)

         Chana Masala made with chickpeas (garbonza beans) is another common side dish that is mostly served with pooris (Indian puffed breads). My daughter loves this, so I make it quite often and it goes well with any rice or rotis too. Everybody has their own version, this is one that I had jotted down from a magazine long time back..

Need To Have

• Chana Or Chickpeas - 2 cups
• Onion - 1 large
• Tomato Puree - 8 tablespoons
• Garam Masala - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Cloves - 4
• Chopped Coriander Leaves - to garnish

Make A Paste

• Onion - 1 small
• Grated Ginger - 1 tablespoon
• Garlic Cloves - 4
• Red Chilli Powder - 3 teaspoons
• Coriander Seeds - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Cooked Chickpeas - 3 tablespoons

Method
          Soak the chickpeas overnight and pressure cook it. Heat some oil, add the cloves and cumin seeds, once it starts sizzling, add the chopped onions, saute till transparent, then add the paste and the tomato puree, saute well till the raw smell goes away ( for at least 10 mins, adding little water when it sticks to the pan). Now add the cooked chana  and 1 to 2 cups of water ( depending on how thick you want the gravy), simmer for 5 mins, add the garam masala , mix well. Serve it, garnished with coriander leaves.
Sending it to Torview for Cooking With Love - Aunt event.

Note
Cook the chickpeas well but do not make it mushy, you can also soak it for 5 hours in hot water.
Can also use the canned garbonza beans.