Black Bean Masala

INGREDIENTS:

Black Beans - 1 can, 16 oz canned beans
Onions - 1, finely chopped
Tomato - 3, chopped
Cumin seeds - 1/2 tsp
Ginger - 1 inch, minced
Garlic - 4 pods, minced
Cinnamon stick - 1/2 inch stick
Clove - 1
Oil - 4 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Cheese - 1/2 tsp, for garnish (optional)

Heat 2 tsp oil in a pan. Add in the cumin seeds, cinnamon stick, clove, ginger, garlic and onions. Saute until onions turn translucent. Then add in tomatoes and saute until tomatoes turn mushy.
Allow the mixture to cool and grind into fine paste. Keep aside.

Heat remaining 2 tsp oil in pan. Add in cumin seeds, onions and fry until they turn brown. Next, add in the masala paste from the previous step and mix. Add in all the powders. Then, rinse the black beans from the can and add them into this mixture. Add 1/2 cup water as the gravy tends to thicken upon cooling. Add in some salt and allow the mixture to boil for about 7 to 8 mins. Garnish with some cheese and coriander sprigs. Serve with rice or roti.

Tips:
You can also use uncooked black beans. Soak them overnight and pressure for about 2 whistles.
Use heavy cream to garnish.