Kabuli Chana / Kabuli Chole / Pindi Choley / White Chickpea Curry / Garbanzo beans curry

Chana or Chole Masala is a very popular North Indian dish.Its a spicy chana curry that goes excellently with a variety of indian breads be it puris, rotis,naans or even steamed rice.
So make sure you try this tasty recipe ,when you host a party next time!
Ingredients:-
1. 1 cup garbanzo/chickpea/chana beans. Soaked overnight in water
2. 1 large onion sliced
3. 1 large tomato sliced.
4. 1 tsp ginger-garlic paste
5. 1/4 tsp tumeric/haldi
6. 1 tsp red chilli powder/paprika
7. 1 1/2tsp coriander powder
8. 1/2tsp of pomegranate powder
9. 1/4 tsp amla powder
10. 2 green chillies sliced
11. salt to taste
12. 4 sprigs of cilantro/coriander finely chopped for garnishing
13. 2 tsp of oil(vegetable/olive oil)
14. 1 tsp of cumin/jeera seeds
15. 1 tsp chole masala( available at any Indian store)
16. 1 1/2 cup water

Method:-
1. Take a pressure cooker and turn on the heat.
2. Add 2 tsp of oil and let it turn hot.
3. To this add the cumin seeds and let it sizzle. It will change color to dark brown.
4. Add tumeric powder and sliced onion to it.
5. Add a pinch of salt and saute the onions till they turn translucent.
6. Now add ginger garlic paste and give it a stir. This should remove the raw flavour from the garlic.
7. Add the tomatoes and sliced green chillies and mix.
8. To this add the dry masalas ie. chilli powder,coriander powder, chole masala,pomegranate powder and amla powder.
9. Mix the masala with the onion-tomatoes to make a thick sauce . Incase, the mix is dry add a tsp of water to avoid the masalas from getting burnt.
10. Add salt.
11. Drain the water from the chana/garbanzo/chickpea beans and add it to the masala.
12. Add 2 cups cup of water to the mixture.
13. Pressure cook the chickpea curry for around 3-4 whistles and then keep it on a simmer for 10 minutes. Make sure the water you add is enough to cook the beans.
14. Turn off the heat and let the pressure from the cooker be released completely before attempting to open the cooker.
15. Check the gravy consistency to your desire. You can add more water if you like .
16. Garnish the curry with freshly chopped cilantro/coriander.
17. Enjoy!

Tip: The chickpea/chana/garbanzo beans may take a few whistles to cook. Ensure you have soaked them for atleast 6 hours before making a gravy. Check to see if they mush easily when cooked. They should break on a little squeeze.