Recipes
Plan
Servings
6
(Original: 6)- 4 tablespoon butter
- 0.25 teaspoon cumin powder
- 1.5 cup onion, finely chopped (about 1 large)
- 2 large clove garlic, finely chopped
- 2 teaspoon ginger, finely chopped
- 1 teaspoon salt, divided, or to taste
- 2 tablespoon kasoori methi
- 2.5 teaspoon coriander powder
- 0.5 teaspoon cayenne pepper powder
- 0.25 teaspoon garam masala powder
- 1 can (15-ounce) tomato sauce
- 3 tablespoon cashew powder
- 2 can (15-ounce) chickpeas, drained and rinsed
- 0.5 cup heavy cream
- 2 tablespoon maple syrup
- white rice, to serve
- Prepare the rice so that it is done at the same time as the butter chickpeas.
- Heat a large skillet over medium heat, add butter (4 tablespoons) and let melt.
- Add cumin powder (1/4 teaspoon) and toast for about , then stir in the chopped onion (1 1/2 cups), crushed garlic (2 large cloves), ginger (2 teaspoons), and salt (1/2 teaspoon). Cook, stirring often, until the onions get a golden brown color ().
- Add Kasoori methi (2 tablespoons), coriander powder (2 1/2 teaspoons), cayenne pepper powder (1/2 teaspoon), and garam masala powder (1/4 teaspoon). Cook for , stirring constantly, until the spices are toasted well (don’t let them burn).
- Add the tomato sauce (1 can), cashew powder 3 tablespoons, chickpeas (2 cans), and water (1/2 cup). Stir well, reduce the heat to low, cover, and cook for (stirring every to make sure that it does not burn on the bottom).
- Uncover, stir in the heavy cream (1/2 cup), maple syrup (2 tablespoons), and the remaining salt (1/2 teaspoon). Let simmer for about (mix in a splash of water if the curry looks too thick).
- Remove from the heat and let the curry rest for a few minutes before serving.