Ingredients
Scale
- 1 cup dried chickpeas or 2 cans of chickpeas
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup tomato puree
- 1/2 cup heavy cream or coconut cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Soak dried chickpeas overnight or use canned chickpeas, drained and rinsed.
- In a large pot, cook chickpeas until tender if using dried, or set aside if using canned.
- In a skillet, melt butter over medium heat and sauté onions until translucent.
- Add garlic and ginger, cook for another minute.
- Stir in spices: garam masala, turmeric, and cumin, cook until fragrant.
- Add tomato puree and simmer for 10 minutes.
- Mix in cooked chickpeas and stir to coat with the sauce.
- Pour in heavy cream, simmer for 5 more minutes until flavors meld.
- Season with salt and pepper as needed and garnish with cilantro before serving.
Notes
- For extra creaminess, add more cream or coconut milk.
- Serve with warm naan or steamed rice.
- You can adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg