Recipe Quick & Easy Cholay

Ingredients

Garbanzo Beans
1. Canned Garbanzo beans (15 oz size): 2
Main Dish
1. Canola oil or other vegetable oil: 1 Tablespoon
2. Finely chopped onions: ½ Cup
3. Minced Garlic: ½ Tablespoon
4. Finely chopped fresh ginger: ½"
5. Cumin powder: ½ teaspoon
6. Coriander powder: ½ teaspoon
7. Turmeric powder: ¼ teaspoon
8. Bay leaf: 1
9. Tomatoes chopped: 1 Cup
10. Water: ¼ Cup
11. Salt to taste
12. Cayenne pepper to taste
13. Amchoor: ¼ teaspoon
Substitute: Lime Juice ½ teaspoon
14. Chopped fresh Cilantro: ¼ Cup

Method

Step 1: Garbanzo beans
If you are a purist and want to use dried garbanzo beans, presoak them in water and cook them in water till tender. ¾ Cup of dried garbanzo beans will result in 2 cups of cooked beans, same as two 15 oz cans.
Drain and rinse beans and divide in to two parts: ½ Cup, and 1½ cup.
Step 2: With a fork break up the ½ Cup of the beans into a coarse mixture.
Step 3: Main Dish. Heat a heavy bottom pan. Add cooking oil. Add onions. Sauté till onions are clear.
Step 4: Add items 3 through 8. Sauté for 2 minutes.
Step 5: Add tomatoes and beans from Step 2. Bring to a boil. Cook un-covered for 5 minutes.
Step 6: Add remaining beans, salt, cayenne pepper, Amchoor, and water. Stir and adjust spices to taste. Bring to a boil. Cook Covered on medium heat for 20 minutes.
Step 7: Turn off heat. Stir in Cilantro. Stir. Cover the pot. Let it rest for five minutes. Serve