Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 can (15 oz) crushed tomatoes
- 1/2 cup heavy cream (or coconut milk for a vegan option)
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt (to taste)
- Fresh cilantro (chopped, for garnish)
Instructions
Step 1: Sauté the Aromatics
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1–2 minutes until fragrant.
Step 2: Add Spices and Tomatoes
- Stir in the garam masala, ground cumin, ground coriander, turmeric, and red chili powder. Cook for about 1 minute to toast the spices.
- Add the crushed tomatoes and tomato paste, stirring to combine. Let the mixture simmer for about 5 minutes.
Step 3: Incorporate Chickpeas and Cream
- Stir in the drained chickpeas and season with salt to taste. Cook for another 5 minutes to heat through.
- Lower the heat and stir in the heavy cream or coconut milk until well combined. Simmer for an additional 5–10 minutes until the sauce is thick and creamy.
Step 4: Serve
- Remove from heat and garnish with fresh cilantro.
- Serve hot with rice, naan, or your favorite bread.
- Prep Time: 10
- Cook Time: 20