Indian Butter Chickpeas
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
424 kcal
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Course
Main Course
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Cuisine
Indian
Indian Butter Chickpeas
Description
Indian Butter Chickpeas combines tomato puree, coconut milk, and chickpeas cooked with a spice blend including garam masala, paprika, garlic powder, and fenugreek leaves. The sauce is gently cooked and thickened either by reduction or by adding a flour or cornstarch slurry if needed, which helps achieve a creamy texture without heaviness.
This dish offers a mildly spiced, creamy curry where the chickpeas absorb the warmth of the spices and richness of the coconut milk. The optional additions, such as non-dairy cream and garnishes of cilantro, green chili, and lime juice, contribute brightness and extra creaminess. The bay leaves add subtle aromatic depth during cooking.
The chickpeas can be served with grains or flatbreads like naan, integrating well into meals that feature Indian flavors. Its gluten-free and nut-free nature (when using coconut milk) make it accessible to various diets.
Notes mention flexibility in protein substitutions, with options like tofu or seitan which can be prepared and added for variation. Additional sautéed onions and garlic can deepen flavor. For a lower-fat version, non-dairy milk and yogurt or cashew cream are recommended. The fenugreek leaves impart unique flavor and can be substituted with fenugreek seed powder combined with other spices if unavailable.
Ingredients
- 8 oz tomato puree Or unseasoned tomato sauce (do not use thick tomato paste, canned, or passata
- 14 oz coconut milk or use 1.5 cups cashew milk(1/3 cup cashews blended with 1.25 cups water, full-fat
- 15 oz chickpeas can drained or 1.5 cups cooked chickpeas
- 2 teaspoons garam masala
- 1/2 teaspoon paprika or cayenne or Indian red chili powder or add both
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 teaspoon garlic powder or 2 teaspoons minced ginger and garlic or ginger-garlic paste
- 2 bay leaves optional
- 1 teaspoon fenugreek leaves Kasoori Methi, dried
- 2 tablespoons non-dairy cream optional, for extra creamy sauce and 2 tsp more for garnish drizzle, or cashew cream or non-dairy yogurt
- cilantro sliced, for garnish
- green chili
- lime
Instructions
- In a large skillet over medium heat, add all the ingredients and mix really well. Bring to a boil. Taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and ground coriander for additional flavor. (Old spices have much less flavor payoff so you might have to adjust as needed. I use fresh spices and spice blends and often use less than listed)
- Continue to cook for another 5-8 minutes to thicken and switch off the heat.
- If the sauce is not thickening enough you can add 2 teaspoons of flour mixed with 2 tablespoons of water or 1 teaspoon of cornstarch mixed with 1 tablespoon of water (for gluten-free) and mix it in while it’s still boiling. This will help the sauce thicken faster.
- The sauce will thicken more as it cools so you don’t want it too thick while it’s hot.Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chilies or with rice or quinoa or flatbread, or naan. You can also add a garnish of non dairy cream.
Notes
- This dish is naturally gluten-free, nut-free, oil-free, and soy-free.
- For lower fat, use non-dairy milk with non-dairy yogurt or cashew cream; thicken sauce with flour or cornstarch as needed.
- Sautéing onions and garlic before adding sauce ingredients boosts flavor.
- Protein variations include substituting chickpeas with white or kidney beans, roasted vegetables, seitan, soycurls, or tofu seasoned with spices and cooked separately before mixing in.
- If substituting fenugreek leaves, use a small amount of fenugreek seed powder combined with coriander, mustard, and lemon zest for similar flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Sodium | 331mg | 14% |
| Potassium | 832mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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