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 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.