Restaurant Style Chickpea Butter Masala

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 the chickpeas and reserve approximately 1/3 cup.
2. Blend the reserved chickpeas with 1/2 cup water until smooth, then set the purée aside.
3. Blend the tomatoes, ginger and garlic into a smooth mixture.
4. Heat 1 tablespoon oil and approximately 2 tablespoons butter over medium heat.
5. Add the cumin seeds and allow them to sizzle for a few seconds.
6. Add the chopped onion with a little salt and cook for approximately 8 minutes, until lightly golden.
7. Add the tomato paste, if using, and fry for 1 minute.
8. Reduce the heat and add the turmeric, Kashmiri chilli powder, ground coriander, ground cumin, paprika and black pepper.
9. Cook the spices for approximately 30 seconds, stirring continuously.
10. Add the blended tomato, ginger and garlic mixture.
11. Cover and cook for 5 minutes, then partially uncover and cook for another 5 minutes until thickened.
12. Add the drained chickpeas, chickpea purée, remaining salt, sugar, garam masala, fenugreek leaves and hot water.
13. Cover and simmer over low heat for approximately 15 minutes, stirring halfway through.
14. Add the butter and stir until melted.
15. Stir in the cream and chopped coriander and simmer gently for another 5 minutes.
16. Taste and adjust the salt or sugar if needed.
17. For an optional finish, melt a little butter, remove it from the heat, stir in sweet paprika and drizzle it over the curry.
18. Garnish with additional coriander and serve hot.