Indian Butter Chickpeas


 Indian Butter Chickpeas, also known as Chole Makhani, is a flavorful and comforting dish made with chickpeas cooked in a creamy tomato-based sauce. Here's a recipe to make Indian Butter Chickpeas:

Ingredients:

For the chickpeas:

  • 2 cups cooked chickpeas (or 2 cans, drained and rinsed)
  • 2 tablespoons ghee or vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit lengthwise (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika (or Kashmiri red chili powder for color)
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 cup tomato puree (from about 2-3 tomatoes or canned)
  • 1/2 cup heavy cream or coconut cream
  • 2 tablespoons butter (optional, for richer flavor)
  • Fresh cilantro leaves for garnish

For the butter sauce:

  • 2 tablespoons butter
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 cup heavy cream or coconut cream
  • Salt to taste

Instructions:

  1. Heat ghee or vegetable oil in a large skillet or pot over medium heat. Add chopped onions and sauté until they turn golden brown, about 5-7 minutes.

  2. Add minced garlic, grated ginger, and slit green chilies to the skillet. Sauté for another 2-3 minutes until fragrant.

  3. Stir in ground cumin, ground coriander, ground turmeric, paprika (or Kashmiri red chili powder), garam masala, and salt. Cook the spices for a minute until aromatic.

  4. Add tomato puree to the skillet and cook for 5-7 minutes, stirring occasionally, until the raw flavor of the tomatoes disappears and the sauce thickens.

  5. Add cooked chickpeas to the skillet and stir to coat them with the sauce. Cook for another 5 minutes to allow the flavors to meld together.

  6. Stir in heavy cream (or coconut cream) and butter (if using) to the chickpea mixture. Simmer for 5-10 minutes until the sauce thickens and the chickpeas are heated through.

  7. Meanwhile, prepare the butter sauce. In a small saucepan, melt butter over medium heat. Add ground cumin, ground coriander, paprika, and garam masala. Cook for a minute until fragrant.

  8. Stir in heavy cream (or coconut cream) and salt. Simmer for a few minutes until the sauce thickens slightly.

  9. Pour the butter sauce over the chickpeas in the skillet and mix well to combine.

  10. Garnish the Indian Butter Chickpeas with fresh cilantro leaves.

  11. Serve hot with rice, naan, or roti.

Enjoy your delicious and creamy Indian Butter Chickpeas!

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