Chole (Garbanzo bean curry)

My Last post was the curry base recipe. Now follows the curry recipe which uses this curry base. Every new post in the coming days will be about a flavor packed curry which is super easy to make if you have the curry base ready.
I start with the most popular Indian curry- Chole (Chana) Masala. Some of my American friends are a big fan of this curry and they like potatoes too in it. So using potatoes as an optional ingredient.

Serves 4-
Ingredients:

1 cup chole (garbanzo beans) (alternatively 2 cans of garbanzo beans)
2 tablespoon curry base
2 badi elaichi (black cardamom)
1 teaspoon jeera (cumin)
1 inch dalchini (cinnamon stick )
1 teaspoon turmeric
2 tablespoon oil
2 teaspoon kasuri methi (Dried fenugreek leaves-optional)
1 tablespoon Everest chole masala (this spice mix can be found at Indian store)
2 green chillies (optional)
1 big potato chopped in 1 inch cubes (optional)
salt to taste

Method:

1. Soak Garbanzo beans overnight in a big mixing bowl.
2. Strain the water in the morning, add beans in pressure cooker with twice the amount of water.
3. Add turmeric and 2 teaspoon salt, give 6-7 whistles on medium flame.
4. You can skip the above steps and use canned garbanzo beans (2 cans would suffice for this recipe)
5. Once the cooker is cooled down, transfer the beans in another bowl, rinse the cooker and add oil on medium flame.
6. Now add cumin, black cardamom, cinnamon stick and curry base. If you are using green chillies add that too.
7. Since the curry base is already fried, no need to sauté
8. Add chole masala, kasuri methi  and sauté for a minute.
9. Now add the boiled garbanzo beans with water and salt. You can add water as per the consistency desired. If using potatoes add now.
10. Cover the cooker with lid and give 2 whistles on a low flame, this will take about half an hour since its cooking slowly.
11. Your hot and spicy chole masala is ready.
12. Garnish with cilantro and enjoy with naan or rice.

Notes: The advantage of slow cooking is that the curry does not get thicker with time.
You can make this curry a even day ahead before serving, the taste intensifies if made a few hours earlier before eating.