Description
Indian Butter Chickpeas is a rich and creamy vegetarian dish featuring tender chickpeas simmered in a buttery tomato-based sauce with aromatic spices like garam masala, cumin, and Kashmiri chili powder. Enhanced with ginger, serrano chile, and fenugreek leaves, this comforting recipe is perfect served over jasmine rice or with naan for a satisfying meal.
Ingredients
Scale
Butter Sauce and Aromatics
- 4 tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- 1/2 c. tomato paste
- 1/2 serrano chile, seeded, finely chopped
- 1 tbsp. grated or finely chopped peeled ginger
Chickpea and Spice Mix
- 2 (14.5-oz.) cans chickpeas, drained and rinsed
- 1/8 tsp. baking soda
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili powder or 3/4 tsp. paprika plus 1/4 tsp. cayenne pepper
Final Ingredients
- 1 c. heavy cream
- 1 c. water
- 1 tbsp. dried fenugreek leaves or kasoori methi (optional)
- 1/4 c. fresh cilantro leaves, torn or coarsely chopped
- Cooked jasmine rice or naan, for serving
Instructions
- Prepare the base: In a large, high-sided skillet over medium heat, melt the butter. Add the finely chopped onion and 1/2 teaspoon of kosher salt, cooking and stirring occasionally until the onion is softened, about 7 minutes. Then add the tomato paste and cook, stirring constantly, until it darkens in color, about 4 to 5 minutes. Next, stir in the serrano chile and ginger, cooking until fragrant and the tomato paste begins to stick to the bottom of the pan, about 1 minute.
- Incorporate chickpeas and spices: Add the drained and rinsed chickpeas along with the baking soda, stirring to combine. Sprinkle in the garam masala, ground cumin, and Kashmiri chili powder (or paprika and cayenne), and cook, stirring frequently, for about 30 seconds until fragrant and spices are well incorporated.
- Simmer the sauce: Pour in the heavy cream, water, and if using, the dried fenugreek leaves. Add the remaining 1/2 teaspoon of salt. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Let it simmer gently, stirring occasionally, until the sauce thickens and reduces slightly, about 10 to 15 minutes. Taste and adjust salt as needed. Finally, stir in the fresh cilantro leaves.
- Serve: Spoon cooked jasmine rice or warm naan onto plates or into bowls. Ladle the buttery chickpea mixture over the rice or alongside the naan, and enjoy this hearty, flavorful dish.
Notes
- For a spicier dish, leave the serrano chile seeds in or add extra cayenne pepper.
- If you prefer a vegan option, substitute butter with a plant-based margarine and heavy cream with coconut cream.
- Fenugreek leaves add authentic flavor but can be omitted if unavailable.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
- Serving with jasmine rice or naan enhances the dish by soaking up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Indian Butter Chickpeas, Butter Chickpeas Recipe, Vegetarian Indian Recipe, Chickpea Curry, Easy Indian Dinner
