Chickpea Butter Masala

• Soak dry chickpeas for overnightOptional

Nutrition values are AI-estimated based on ingredients.

• 1 large can cooked chickpeas
• 3 large tomatoes
• 1 large onion
• 1 inch ginger
• 4 large garlic cloves
• 1 tsp whole cumin seeds
• 1/2 tsp turmeric powder
• 1 heaped tsp Kashmiri chili powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala powder
• 1 tsp dried fenugreek leaves
• 2 & 1/4 tsp salt
• 2 tsp sugar
• 1/2 tbsp thick tomato paste
• 1 tbsp + 1 tsp oil
• 3 to 4 tbsp butter
• 1/3 cup heavy cream
• Chopped coriander leaves
• 1/4 tsp ground black pepper

1. 1Puree tomatoes, garlic, and ginger in a blender until smooth.
2. 2Heat oil and butter in a pot, add cumin seeds, then finely chopped onions with 1/4 tsp salt, and sauté until light brown.
3. 3Add tomato paste (optional) and fry on medium-low heat for 1 minute.
4. 4Stir in turmeric, Kashmiri chili, ground coriander, and ground cumin powders, frying for a few seconds on low heat.
5. 5Add the blended tomato-ginger-garlic puree, stir, cover, and cook on medium heat for 5 minutes, then partially cover and cook until thickened.
6. 6Drain and rinse canned chickpeas, reserving 1/3 cup for later.
7. 7Add remaining salt, sugar, garam masala, and crushed kasoori methi to the thickened gravy, stir well.
8. 8Add the drained chickpeas to the pot and mix thoroughly to coat them with masala.
9. 9Pour in 1 cup hot water.
10. 10Blend the reserved 1/3 cup chickpeas with 1/2 cup water to a smooth paste, then add to the gravy, stirring well.
11. 11Simmer the gravy for a few minutes until it thickens to desired consistency.
12. 12Stir in heavy cream, 1/4 tsp black pepper powder, and chopped fresh coriander leaves.
13. 13For tempering: In a separate small pan, melt 1 tbsp butter, add 1 tsp sweet paprika (or Kashmiri chili powder), and pour over the finished curry.

These instructions are our analysis of the original video. Watch on YouTube →