By Shilpa Toolsidas

2–3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin
pinch asafetida powder
5–7 curry leaves (optional)
1/4 teaspoon turmeric
1 teaspoon fennel seeds
1 large onion, finely chopped
2 cloves garlic, crushed
1 pound garbanzo beans soaked overnight and cooked,
OR 2 15-ounce cans
1 teaspoon garam masala (such as Badshah’s Chole Masala)
1/2 teaspoon cinnamon
1/4 can tomato paste
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 cup water
fresh cilantro to garnish

Heat the oil; add mustard seeds, cumin, asafetida, curry leaves (in that order, as mustard seeds burn the slowest). Close pot for a few seconds.

Open lid, and add turmeric, fennel seeds, onion and garlic. Sauté until onions are soft and slightly golden, about 2–3 minutes. Add cooked beans and the rest of the ingredients and mix well. Let simmer till the sauce thickens. Garnish with cilantro. (Note: This tastes especially good after a few hours, or the next day.)