spicy chana masala with naan

spicy chana masala (chole) with naan
learned from my mom

2 cans of garbanzo beans, rinsed and drained
1 onion, diced
4 garlic cloves, minced
4 tomatoes, finely diced
1 tbsp vegetable oil
1/2 tsp mustard seeds (rai)
dash asofeotida (hing)
1 tsp red chili powder (marchu)
3 tbsp cumin powder (dhanajeeru)
1 tsp tumeric (hardar)
1 tsp garam masala
2 tbsp chhole powder
1 tsp paprika
1 tbsp tomato paste
1 tsp salt
cilantro, finely chopped

In a large sauce pan, add oil and saute mustard seeds until fragrant.  Add onions, ginger and garlic until translucent then add tomatoes. Saute for 1-2 minutes.  Then add spices and salt, and saute for a few minutes until you see tiny bubbles forming on the pan.  Add garbanzo beans, 2 cups of water, tomato paste and 1 tsp paprika to sauce pan. Place on medium high heat and simmer, uncovered for 10-15 minutes until the water has evaporated and sauce has thickened.  Taste for seasoning, add lemon juice if necessary.

Sprinkle the top with cilantro.  Serve with naan and homemade yogurt.

Serves 3-4 people.