Garbanzo beans Curry

This is a regular curry that I cook often in my kitchen. Once in a while, I keep switching the spices and ingredients though. Sometimes I use store bought garam masala or use lot of spices. Recently, I have been cooking most of the dishes with less spices and without onion and garlic.  I feel no difference in terms of experience and fulfillment. In fact, I like it more :)

Yield: 4 to 6 Servings

Ingredients

Garbanzo Beans: 2 cup (soaked dry beans overnight or canned)

Tomatoes:3 (medium size)

Mustard Seeds:  ¼ table spoon

Cumin Powder:  ½ table spoon

Coriander Powder: ½ table spoon

Turmeric: ¼ table spoon

Cooking Oil: 3 table spoon 

Cloves (5)

Bay Leaves (2)

Cilantro for garnish

Fresh Ginger (small piece), few Green Chilies (optional)

Salt to taste

Directions:

Combine ginger and tomato, blend it to puree, put aside.

Heat oil in a pressure cooker. You can also boil garbanzo beans until tender and cook in a pan.  I normally use pressure cooker as it is convenient for me and is quicker to cook. 

Crack some mustard seeds, add cloves and bay leaves. Add tomato puree, turmeric powder, cumin-coriander powder and stir occasionally until the oil starts to separate. Add garbanzo beans, salt to taste, chilli and mix until all ingredients are well coated.

Add a cup of warm water and close the pressure cooker and cook in medium heat for 7-8 minutes or until 4-5 whistle. Remove from heat and let it sit for a while until the steam is gone.  

 Garnish with cilantro and serve it hot with rice or roti. Enjoy the curry with cilantro rice and tomato chutney.