Chole Butter Masala

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https://bumbicurry.blogspot.com/2025/03/chickpea-butter-masala-chole-butter.html
https://youtu.be/PRw88q0NkiY?si=eVtAJA0LJHZsaCJ-

INGREDIENTS

For the Tomato Puree:

• 390 gm/ 3 medium tomatoes
• 11 gm/ 4 cloves garlic
• 15 gm/ 1-inch piece ginger

For the Curry Base:

• 1 tbsp oil
• 2 to 3 tbsp butter
• 185 gm/ 1 large onion, finely chopped
• ½ tbsp tomato paste (optional, for added richness)
• ½ tsp turmeric powder
• 1 heaped tsp Kashmiri chili powder
• 2 tsp ground coriander (dhania powder)
• 1 tsp ground cumin (jeera powder)
• 2 tsp + ¼ salt (adjust to taste)
• 2 tsp sugar (to balance the flavors)
• 1 tsp garam masala powder
• 1 tsp dried fenugreek leaves (kasoori methi), crushed
• ¼ tsp black pepper powder

Other Ingredients:

• 1 large can (822 gm with liquid and weighs 484 gm after draining liquid) chickpeas, drained and rinsed (save ⅓ cup for thickening)
• 1 cup hot water + ½ cup used to puree the chickpeas
• ⅓ cup heavy cream (or coconut cream/milk for a dairy-free option)
• 2 tbsp chopped fresh coriander leaves

For the Final Garnish:

• 1 tbsp butter
• 1 drop oil
• 1 tsp sweet paprika (or Kashmiri chili powder)
• Additional fresh coriander leaves and cream for drizzling

DIRECTIONS

1. Blend the tomatoes, garlic, and ginger into a smooth puree. Set aside.

Cook the Base

2. In a pot, heat oil and butter over medium heat.

3. Add finely chopped onions and ¼ tsp salt. Sauté until they turn light brown (not too dark).

4. Stir in the tomato paste and fry on medium-low heat for a minute.

Spice It Up

5. Add turmeric, Kashmiri chili powder, coriander, and cumin powder.

6. Fry the spices on low heat for a few seconds, then add the blended tomato puree.

7. Cover and cook on medium heat for 5 minutes.

8. Stir, cover partially, and let it thicken.

Add the Chickpeas

9. Stir in salt, sugar, garam masala, and crushed kasoori methi.

10. Add the drained chickpeas and mix well to coat them in the masala.

11. Pour in 1 cup hot water and let the flavors blend.

Thicken the Gravy

12. Blend the reserved ⅓ cup chickpeas with ½ cup water to a smooth paste.

13. Add this puree to the curry to create a rich, thick consistency.

14. Stir in black pepper powder.

15. Cover and let it simmer on low heat for 15 minutes, stirring occasionally.

Final Touches

16. Do a taste test and adjust the seasonings if needed.

17. Add chopped coriander leaves and ⅓ cup heavy cream (or coconut cream for a dairy-free option).

18. Cover and cook on low heat for another 5 minutes.

Restaurant-Style Finish

19. In a small pan, heat butter with just a drop of oil over low heat.

20. Once melted, turn off the heat and stir in sweet paprika (or Kashmiri chili powder).

21. Drizzle this aromatic butter over the chickpea curry.

Serving Suggestions:

Serve hot with Naan, roti, or rice for an irresistible meal! You can freeze this curry for 2 months. If you freeze it, follow step 7 just before serving.