Indian Butter Chickpeas recipe

Indian Butter Chickpeas, also known as Chole Masala, is a flavorful and comforting dish. Here's a recipe for you:

How to prepare.

Indian Butter Chickpeas recipe 

Indian Butter Chickpeas recipe 

Ingredients:

➤2 cans (15 ounces each) chickpeas (garbanzo beans), drained and rinsed

➤2 tablespoons vegetable oil or ghee

➤1 large onion, finely chopped

➤3 cloves garlic, minced

➤1-inch piece of ginger, grated

➤2 green chilies, finely chopped (adjust to taste)

➤2 large tomatoes, finely chopped or pureed

➤1 teaspoon ground cumin

➤1 teaspoon ground coriander

➤1/2 teaspoon turmeric powder

➤1/2 teaspoon paprika or Kashmiri red chili powder (for color)

➤1/2 teaspoon garam masala

➤1/2 teaspoon ground fenugreek (kasuri methi) - optional

➤Salt to taste

➤1/4 cup heavy cream or coconut cream

➤Fresh cilantro leaves, chopped, for garnish

For the Butter Sauce:

➤2 tablespoons butter or vegan butter

➤1/2 cup tomato puree

➤1/2 cup heavy cream or coconut cream

➤1 teaspoon garam masala

➤Salt to taste

Instructions:

1. Heat vegetable oil or ghee in a large skillet or pot over medium heat. Add chopped onions and sauté       until golden brown.

2. Add minced garlic, grated ginger, and chopped green chilies to the skillet. Sauté for another minute        until fragrant.

3.Stir in the ground cumin, ground coriander, turmeric powder, paprika or Kashmiri red chili powder,        garam masala, and ground fenugreek (if using). Cook for about a minute to toast the spices.

4. Add chopped tomatoes or tomato puree to the skillet. Cook until the tomatoes are softened and the          mixture thickens slightly, about 5-7 minutes.

5. Add the drained and rinsed chickpeas to the skillet. Stir well to coat the chickpeas with the spice           mixture.

6. Pour in about 1/2 cup of water to create a sauce. Bring the mixture to a simmer and cook for 10-15        minutes, allowing the flavors to meld together and the sauce to thicken.

7. Meanwhile, prepare the butter sauce. In a separate small saucepan, melt the butter over medium              heat.  Add tomato puree, heavy cream or coconut cream, garam masala, and salt. Stir well and                simmer for 5 minutes.

8. Pour the butter sauce into the skillet with the chickpeas. Stir to combine and simmer for another 5          minutes.

9. Taste and adjust seasoning if needed. If the sauce is too thick, you can add a little more water to              reach  your desired consistency.

10. Just before serving, stir in fresh cilantro leaves and serve hot with rice, naan bread, or roti.

Enjoy your delicious Indian Butter Chickpeas!