Pakistani Chana Masala

Ingredients:

cooked chana/garbanzobeans -1 can
onions [big sized] - 1.5
Garlic [peeled and chopped] - 5 pods
Ginger - 1 inch
Garam Masala - 1 teaspoon
Turmeric powder - A pinch
Chilli Powder - 1 teaspoon
Sat to taste
Sugar - a small pinch
Kasturi Methi - for flavor
Tomato Sauce - 2 teasponns [optional & traditional recipe does not include this]
Asafoetida - a pinch
Oil - 2 tablespoons
Mustard seeds and jeera - For seasoning

Preparation:

1. Grind onions into a paste

2. Heat oil in a pan

3. Add Mustard seeds. When it starts crackling add jeera seeds.

4. Add minced garlic and ginger and saute for less than a minute. It should just get cooked and should not change color

5. Add the ground onion paste

6. Saute till the onion paste turns brown in colour. It does take sometime, so remain patient

7. Add garam masala, turmeric powder, asafoetida, chilli powder, salt, tomato sauce and kasturi methi. Cook for 3 minutes

8. Transfer the contents into a Pressure cooker. Add Chana/garbanzo. Add some water. Add pressure cook till 1 sound and then simmer it on low for 10 minutes.

9. Remove from fire and ready to serve with rotis, naan, bread or rice.