Butter Chole / Chana (Chickpeas)
Butter Chole / Chana (Chickpeas)
Ingredients
- 3 chickpeas, cans, washed and drained
- 1 onion, diced
- 2 tablespoons ginger garlic paste
- 1 tablespoon garam masala
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon red chili powder, optional
- 2 tablespoons tomato paste, heaping
- 1 1/2 cups heavy cream
- 1/4 cup cilantro, chopped, for garnish
- 1 tablespoon vegetable oil, or butter
- 1/2 cup water, or as needed
Instructions
- 1
Heat the vegetable oil or butter in a large pot or deep skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and lightly golden brown.
⏱️ 7 min
- 2
Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the garam masala, coriander, cumin, turmeric, black pepper, salt, and red chili powder (if using). Cook the spices for 30 seconds to 1 minute, stirring constantly, until aromatic.
⏱️ 1 min
- 4
Stir in the heaping tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens in color and loses its raw taste.
⏱️ 3 min
- 5
Add the washed and drained chickpeas to the pot. Mix well to ensure the chickpeas are thoroughly coated with the spice and tomato mixture.
⏱️ 2 min
- 6
Pour in 1/2 cup of water and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 7
Remove the pot from the heat. Stir in the heavy cream until fully incorporated. Heat gently over very low heat for 1-2 minutes, but do not boil after adding the cream to prevent curdling.
⏱️ 2 min
- 8
Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chole / Chana (Chickpeas)
- 3 chickpeas, cans, washed and drained
- 1 onion, diced
- 2 tablespoons ginger garlic paste
- 1 tablespoon garam masala
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon red chili powder, optional
- 2 tablespoons tomato paste, heaping
- 1 1/2 cups heavy cream
- 1/4 cup cilantro, chopped, for garnish
- 1 tablespoon vegetable oil, or butter
- 1/2 cup water, or as needed
Instructions
- 1
Heat the vegetable oil or butter in a large pot or deep skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and lightly golden brown.
⏱️ 7 min - 2
Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the garam masala, coriander, cumin, turmeric, black pepper, salt, and red chili powder (if using). Cook the spices for 30 seconds to 1 minute, stirring constantly, until aromatic.
⏱️ 1 min - 4
Stir in the heaping tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens in color and loses its raw taste.
⏱️ 3 min - 5
Add the washed and drained chickpeas to the pot. Mix well to ensure the chickpeas are thoroughly coated with the spice and tomato mixture.
⏱️ 2 min - 6
Pour in 1/2 cup of water and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 7
Remove the pot from the heat. Stir in the heavy cream until fully incorporated. Heat gently over very low heat for 1-2 minutes, but do not boil after adding the cream to prevent curdling.
⏱️ 2 min - 8
Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro before serving.
⏱️ 1 min