Chole Butter Masala (chickpea Butter Masala)
  1. Blend tomatoes, garlic, and ginger into a smooth puree

  2. Heat oil and butter in a pot, add cumin seeds

  3. Add finely chopped onions and cook until light brown

  4. Add tomato paste and fry on medium-low heat for 1 minute

  5. Add turmeric powder, Kashmiri chili powder, ground coriander, and ground cumin, fry for a few seconds

  6. Add blended tomato-ginger-garlic mixture and stir

  7. Cover on medium heat for 5 minutes

  8. Stir and partially cover on medium heat until thickened

  9. Add salt and sugar to balance flavors

  10. Add garam masala powder and dried fenugreek leaves

  11. Add drained chickpeas and stir well to coat with masala

  12. Add 1 cup hot water and bring to simmer

  13. Blend reserved ⅓ cup chickpeas with 0.5 cup water into smooth paste

  14. Add chickpea paste to gravy and stir

  15. Add black pepper powder

  16. Cover on low heat for 15 minutes, stirring occasionally

  17. Taste and adjust seasonings as needed

  18. Add chopped coriander leaves

  19. Add heavy cream and cover on low heat for 5 more minutes

  20. Heat butter with a drop of oil in a small pan, add paprika, and drizzle over plated curry

  21. Garnish with coriander leaves and serve with naan or flatbread

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Loading...