Butter Chole / Chana (chickpeas)

3 cans of chickpeas, washed and drained

1 onion, diced

2 tablespoons ginger garlic paste

2 tablespoons Butter Chicken Masala or alternative spices: 1 tbsp garam masala, 2 tsp coriander, 1 tsp cumin, 1 tsp turmeric, ½ tsp black pepper

1 tsp salt

1 tsp red chili (optional)

2 heaping tablespoons tomato paste

1 to 1.5 cups heavy cream

Chopped cilantro

In a pan, heat some oil over medium heat. Add the diced onion and sauté until it turns golden brown.
Stir in the ginger garlic paste and cook until the raw smell dissipates.
Add the butter chicken masala, a pinch of salt, and red chili powder if using. Pour in a splash of water to help cook the spices until they become fragrant.
Mix in the tomato paste along with a bit more water to achieve a smoother consistency, and sauté until the mixture no longer has a raw smell.
Once the sauce thickens, pour in the heavy cream and stir until you reach the desired color.
Add the washed and drained chickpeas to the pan and bring the mixture to a gentle boil.
Cover the pan with a lid and let it simmer for about 10 minutes to allow the chickpeas to soften.
Before serving, sprinkle chopped cilantro on top.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m