Butter Chickpeas

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. If using cashews, soak them in ¼ cup hot water for 15 minutes, then grind to a smooth, thick puree. Stir in ½ cup water and set aside.
2. On low heat, melt half the butter in a pan, add the ginger garlic paste and sauté for 1 to 2 minutes without browning.
3. Stir in the chili powder, turmeric, garam masala, coriander powder, cumin powder and salt. Add the tomato paste or passata, baking soda if using, water if using, and the chickpeas.
4. Mix well, bring to a gentle boil on medium heat, then simmer covered for 10 minutes.
5. Stir in the cashew puree or nut butter and the heavy cream to taste. Simmer for another 4 to 5 minutes until slightly thick but still runny; it will thicken as it cools.
6. Crush the kasuri methi, add it with the reserved butter, and add more salt or garam masala if needed.
7. Let it cool slightly, then squeeze in lemon juice and garnish with coriander leaves and a little cream. Serve hot over rice, quinoa, millet or flatbreads.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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GarlicLemonCreamHeavy creamTomato pasteCashewChickpea