RESTAURANT STYLE CHICKPEA BUTTER MASALA (EASY TO MAKE) | Chole Butter Masala

butter

🥗Healthier: ghee

💰Cheaper: vegetable oil

Ghee adds a nutty flavor, while vegetable oil is a cost-effective alternative.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk offers creaminess with fewer calories, while milk is a budget-friendly option.

In a blender, add tomatoes, garlic, and ginger; make a smooth puree.

In a pot, add 1 tbsp of oil and 2 tbsp of butter; melt the butter.

Add 1 tsp of cumin seeds to the pot.

Add finely chopped onions and 1/4 tsp of salt; sauté until light brown.

Add 1/2 tbsp of thick tomato paste and fry for 1 minute.

Add 1/2 tsp of turmeric powder, 1 heaped tsp of kashmiri red chili powder, 2 tsp of ground coriander, and 1 tsp of ground cumin; fry the spices for a few seconds.

Add the blended tomato mixture and cover on medium heat for 5 minutes.

Stir and cover partially to thicken further.

Use canned chickpeas; drain and rinse them.

Add 2 tsp of salt and 1 tsp of sugar; balance the flavors.

Add 1 tsp of garam masala powder and 1 tsp of dried fenugreek leaves; stir well.

Add the chickpeas and stir to coat them with the masala.

Add 1 cup of hot water; save 1/3 cup of chickpeas for later.

Blend the saved chickpeas with 1/2 cup of water to a smooth paste; add to the gravy.

Add 1/4 tsp of black pepper powder; cover on low heat for 15 minutes, stirring occasionally.

Taste and adjust seasonings; add more sugar if needed.

Add chopped coriander leaves and 1/3 cup of heavy cream; cover on low heat for 5 more minutes.

For garnish, heat a small pan, add 1 tbsp of butter and a drop of oil; melt the butter.

Add 1 tsp of sweet paprika to the melted butter off the heat; drizzle over the chickpeas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary