Butter Chana Masala

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

Preparation

1. Grind cashews to fine powder. Keep aside.
2. Peel the tomatoes and blend into fine paste.
3. In a wok, heat butter and add cumin seeds and chopped onion.
4. Sauté until translucent.
5. Add ginger paste and garlic paste and cook until onions are golden.
6. Add salt, red chili powder, turmeric powder, garam masala, coriander powder and dried fenugreek. Cook for 1-2 minutes.
7. Add tomato paste, cashew powder and a cup of water.
8. Cover and cook on low heat for 15-20 minutes until the cashew powder is cooked and the butter rises to the top.
9. 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.
10. Lastly, turn the flame off and add cream. Mix well.
11. Butter chana masala is ready.
12. Serve with roti or plain rice.
13. Enjoy!

Print Recipe

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!