Restaurant Style Chickpea Butter Masala
At a glance
Restaurant Style Chickpea Butter Masala — Drain chickpeas and reserve 1/3 cup for pureeing. — high-protein
Ingredients
- 1 large can/822 gm cooked chickpeas (484 gm drained, save 1/3 cup to puree)
- 15 gm ginger (1 inch piece)
- 11 gm garlic (4 large cloves)
- 390 gm tomatoes (3 large) or 1.5 cups canned crushed/diced tomatoes
- 185 gm onion (1 large)
- 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
- 1 tsp sweet paprika
- 1/4 tsp ground black pepper
- 2 1/4 tsp salt
- 2 tsp sugar
- 1/2 tbsp thick tomato paste (optional)
- 1 tbsp + 1 tsp oil
- 3 to 4 tbsp butter
- 1 cup hot water
- 1/2 cup water (for blending chickpeas)
- 1/3 cup heavy cream
- chopped coriander leaves
Method
- 1
Drain chickpeas and reserve 1/3 cup for pureeing.
- 2
Blend reserved chickpeas with 1/2 cup water to make puree.
- 3
Chop ginger, garlic, tomatoes, and onion.
- 4
Heat oil in pan and add cumin seeds until fragrant.
- 5
Add ginger and garlic, sauté until golden.
- 6
Add chopped onions and cook until translucent.
- 7
Add turmeric, chili powder, ground coriander, ground cumin, paprika, black pepper, and salt; cook spices.
- 8
Add tomatoes and tomato paste; cook until oil separates.
- 9
Add chickpeas and chickpea puree; mix well.
- 10
Add hot water and simmer for flavor to develop.
- 11
Add sugar, fenugreek leaves, and garam masala; stir well.
- 12
Add butter and cook until melted and mixed.
- 13
Stir in heavy cream and cook for a few minutes.
- 14
Garnish with chopped coriander leaves and serve hot.
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Original video
Source video from Curries With Bumbi. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=PRw88q0NkiY
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