Cooked - Indian Butter Chickpeas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Indian Butter Chickpeas

4.0

8 oz canned tomato puree or passata, (Or unseasoned tomato sauce (do not use thick tomato paste))

14 oz full-fat coconut milk (or use 1.5 cups cashew milk(⅓ cup cashews blended with 1.25 cups water))

15 oz chickpeas (can drained or 1.5 cups cooked chickpeas)

2 teaspoons garam masala

½ teaspoon paprika (or cayenne or Indian red chili powder or add both)

½ teaspoon salt

½ teaspoon sugar

¾ teaspoon garlic powder (or 2 teaspoons minced ginger and garlic or ginger-garlic paste)

2 bay leaves, optional

1 teaspoon dried fenugreek leaves, (Kasoori Methi)

2 tablespoons non dairy cream, cashew cream or non dairy yogurt

Cilantro, sliced green chilies and lime for garnish

In a large skillet over medium heat, add all the ingredients and mix really well.
Bring to a boil. Taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and ground coriander for additional flavor.
Continue to cook for another 5-8 minutes to thicken and switch off the heat.
If the sauce is not thickening enough you can add 2 teaspoons of flour mixed with 2 tablespoons of water or 1 teaspoon of cornstarch mixed with 1 tablespoon of water (for gluten-free) and mix it in while it’s still boiling.
Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chilies or with rice or quinoa or flatbread, or naan.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 26 weeks ago

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