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Butter Chana Masala
Author:
Naush
Ingredients
White chickpeas
chana 2 cups, boiled
Butter 4 tbsp
Cumin seeds 1/4 tsp
Onion 1 big
chopped
Ginger paste 1.5 tsp
Garlic paste 1.5 tsp
Cashews 2 handful
Tomatoes 4 big
Salt to taste
Red chili powder 1 tsp
Turmeric powder 3/4 tsp
Garam masala 1/2 tsp
Coriander powder 2 tsp
Dried fenugreek 2 tsp
Water as needed
Fresh cream 1/2 cup
Garnish: Fresh coriander and fresh cream
Instructions
Grind cashews to fine powder. Keep aside.
Peel the tomatoes and blend into fine paste.
In a wok, heat butter and add cumin seeds and chopped onion.
Sauté until translucent.
Add ginger paste and garlic paste and cook until onions are golden.
Add salt, red chili powder, turmeric powder, garam masala, coriander powder and dried fenugreek. Cook for 1-2 minutes.
Add tomato paste, cashew powder and a cup of water.
Cover and cook on low heat for 15-20 minutes until the cashew powder is cooked and the butter rises to the top.
Add boiled chickpeas and mix. Add more water if needed. Cover and cook on low heat for 5-7 minutes until the flavors are well infused.
Lastly, turn the flame off and add cream. Mix well.
Butter chana masala is ready.
Serve with roti or plain rice.
Enjoy!