RESTAURANT STYLE CHICKPEA BUTTER MASALA (EASY TO MAKE)

Ingredients

• 2 medium Tomatoes (ripe, roughly chopped)
• 3 cloves Garlic (peeled and minced)
• 1 inch piece Ginger (peeled and minced)
• 1 tablespoon Vegetable Oil (neutral oil for sautéing)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 large Onion (finely chopped)
• 2.25 teaspoons Salt (divided; 1/4 tsp for onions, rest later)
• 0.5 tablespoon Thick Tomato Paste (optional but adds color and depth)
• 0.5 teaspoon Turmeric Powder
• 1 heaped teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin Powder
• 1 can (15 oz) Canned Chickpeas (drained, rinsed; reserve 1/3 cup for puree)
• 2 teaspoons Sugar (balances acidity; add extra if needed)
• 1 teaspoon Garam Masala Powder (homemade if possible)
• 1 teaspoon Dried Fenugreek Leaves (Kasoori Methi) (crushed lightly)
• 1 cup Hot Water (for thinning the gravy)
• 0.25 teaspoon Black Pepper Powder
• 0.33 cup Heavy Cream (adds richness; substitute coconut cream for dairy‑free)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)
• 1 tablespoon Butter (finishing) (for paprika drizzle)
• 1 teaspoon Sweet Paprika (add after heat is off; can substitute Kashmiri chili powder)

Instructions

1. Make Tomato‑Ginger‑Garlic Puree

   Place the chopped tomatoes, minced garlic, and minced ginger in the blender jar and blend until smooth.

   Time: PT5M

2. Temper Butter and Cumin

   In a large saucepan, heat 1 tbsp oil and 2 tbsp butter over medium heat until the butter melts, then add 1 tsp cumin seeds and let them sizzle for a few seconds.

   Time: PT2M

   Temperature: medium

3. Sauté Finely Chopped Onions

   Add the finely chopped onion and 1/4 tsp salt to the pot. Cook, stirring frequently, until the onions turn a light golden‑brown color, about 8 minutes.

   Time: PT8M

   Temperature: medium

4. Add Tomato Paste

   Stir in 0.5 tbsp thick tomato paste and fry for 1 minute.

   Time: PT1M

   Temperature: medium-low

5. Toast the Spice Blend

   Add 0.5 tsp turmeric, 1 heaped tsp Kashmiri red chili powder, 2 tsp ground coriander, and 1 tsp ground cumin. Fry on low heat for about 30 seconds, stirring constantly.

   Time: PT0.5M

   Temperature: low

6. Cook the Tomato‑Based Gravy

   Pour the blended tomato‑ginger‑garlic puree into the pot, stir, then cover and cook on medium heat for 5 minutes. Uncover, stir, then partially cover and cook another 5 minutes until the gravy thickens.

   Time: PT10M

   Temperature: medium

7. Season and Add Chickpeas

   Add 2 tsp salt, 1 tsp sugar, 1 tsp garam masala, 1 tsp crushed kasoori methi, the drained canned chickpeas, and 1 cup hot water. Stir well.

   Time: PT3M

   Temperature: medium

8. Blend Reserved Chickpeas for Thickness

   Reserve 1/3 cup of the chickpeas, blend with 0.5 cup water until smooth, then pour the chickpea paste into the pot and stir.

   Time: PT3M

   Temperature: medium

9. Simmer the Curry

   Add 1/4 tsp black pepper powder, lower the heat, cover, and simmer for 15 minutes, stirring once halfway through.

   Time: PT15M

   Temperature: low

10. Finish with Cream and Fresh Herbs

    Taste and adjust seasoning (add a little more sugar if sour). Stir in 1/3 cup heavy cream and 2 tbsp chopped fresh coriander, then simmer on low heat for 5 minutes.

    Time: PT5M

    Temperature: low

11. Butter‑Paprika Garnish

    In a small pan over low heat, melt 1 tbsp butter with a drop of oil. Turn off the heat and stir in 1 tsp sweet paprika (or Kashmiri chili). Drizzle this butter‑paprika mixture over the curry and garnish with extra coriander leaves.

    Time: PT2M

    Temperature: low

Nutrition Facts

Calories

355

Protein

9 g

Carbohydrates

20 g

Fat

20 g

Fiber

6 g