CHICKPEA BUTTER MASALA (CHOLE BUTTER MASALA)

🥘 Ingredients

• Kashmiri chili powder
  1 tsp, 1 heaped tsp
• black pepper
  1/4 tsp
• butter
  1 tbsp, 2-3 tbsp
• chickpeas (drained and rinsed)
  1 large can
• coconut cream
  1/3 c
• diced tomatoes
  1 can
• dried fenugreek leaves (crushed)
  1 tsp
• fresh coriander leaves (chopped)
  2 tbsp
• garam masala powder
  1 tsp
• garlic (minced)
  4 cloves
• ginger (1-inch piece)
  1
• ground coriander
  2 tsp
• ground cumin
  1 tsp
• heavy cream
  1/3 c
• hot water
  1 c
• oil
  1 tbsp, 1 drop
• onion (finely chopped)
  1
• salt
  2.25 tsp
• sugar
  2 tsp
• sweet paprika
  1 tsp
• tomato paste
  1/2 tbsp
• tomatoes
  390 gm
• turmeric
  1/2 tsp

🍳 Cookware

• pot

1. 1

   Prepare the tomato puree by blending tomatoes or diced tomatoes , garlic , and ginger into a smooth puree. Set aside.

   tomatoes: 390 gm, diced tomatoes: 1 can, garlic: 4 cloves (minced), ginger: 1 (1-inch piece)
2. 2

   In a pot , heat oil and butter over medium heat. Add onion and salt . Sauté until the onions turn light brown (not too dark). Stir in tomato paste and fry on medium-low heat for a minute.

   oil: 1 tbsp, butter: 2-3 tbsp, onion: 1 (finely chopped), salt: 1/4 tsp, tomato paste: 1/2 tbsp
3. 3

   Add turmeric , Kashmiri chili powder , ground coriander , and ground cumin . Fry the spices on low heat for a few seconds, then add the blended tomato puree. Cover and cook on medium heat for ⏱️ 5 minutes . Stir, cover partially, and let it thicken.

   turmeric: 1/2 tsp, Kashmiri chili powder: 1 heaped tsp, ground coriander: 2 tsp, ground cumin: 1 tsp
4. 4

   Stir in salt , sugar , garam masala powder , black pepper and dried fenugreek leaves . Add chickpeas and mix well to coat them in the masala. Pour in hot water and let the flavors blend.

   salt: 2 tsp, sugar: 2 tsp, garam masala powder: 1 tsp, black pepper: 1/4 tsp, dried fenugreek leaves: 1 tsp (crushed), chickpeas: 1 large can (drained and rinsed), hot water: 1 c
5. 5

   Cover and let it simmer on low heat for ⏱️ 15 minutes , stirring occasionally.
6. 6

   Do a taste test and adjust the seasonings if needed. Add fresh coriander leaves and heavy cream (or coconut cream for a dairy-free option). Cover and cook on low heat for another ⏱️ 5 minutes .

   fresh coriander leaves: 2 tbsp (chopped), heavy cream: 1/3 c, coconut cream: 1/3 c
7. 7

   In a small pan, heat butter with just a drop of oil over low heat. Once melted, turn off the heat and stir in sweet paprika (or Kashmiri chili powder ). Drizzle this aromatic butter over the chickpea curry.

   butter: 1 tbsp, oil: 1 drop, sweet paprika: 1 tsp, Kashmiri chili powder: 1 tsp
8. 📝

   This dish is perfect served with rice or naan. Add additional fresh coriander leaves and cream for drizzling before serving.