Chana Butter Masala | Chana Makhni | Creamy Black Chickpea Curry

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and lower in saturated fat.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Soak black chickpeas overnight in water.

Drain and rinse the soaked black chickpeas.

Heat mustard oil and butter in a large skillet over medium heat until melted.

Add sliced onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger-cumin paste, cooking until fragrant, about 1-2 minutes.

Add sliced tomatoes and cook until they soften, about 5 minutes.

Stir in spices: cumin seeds, turmeric powder, and dried fenugreek leaves, cooking for 1 minute.

Add the soaked black chickpeas and mix well to coat with the spices.

Pour in water and bring to a simmer, cooking for 15-20 minutes.

Stir in fresh cream and cook for an additional 5 minutes.

Season with salt and black pepper to taste.

Garnish with freshly chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens