Chickpea Butter Masala

In a blender jar, add chopped tomatoes, garlic cloves, and fresh ginger. Blend into a smooth puree.

In a wok or large pan, heat olive oil and butter over medium heat. Add cumin seeds and let them splutter. Add finely chopped red onion and sauté until softened and lightly browned, about 5-7 minutes. Add salt to help the onions soften faster.

Stir in tomato paste (if using) and cook for 1 minute. Add turmeric powder, Kashmiri chili powder, coriander powder, and cumin powder. Sauté the spices for about 30 seconds until fragrant, stirring constantly.

Add the prepared tomato-ginger-garlic puree to the pan. Stir well and cook on medium-low heat for 5 minutes, stirring occasionally. Then, cover and cook on medium-low heat for another 5 minutes.

Add the drained and rinsed chickpeas to the masala. Stir to coat them well. Add garam masala, black pepper, and sugar. Mix everything together.

Pour in about 1 cup of hot water. Stir well, bring to a simmer, then cover and cook on low heat for 15 minutes, stirring occasionally. The gravy should thicken.

Stir in heavy cream and chopped fresh cilantro. Mix well and simmer for another 2 minutes. Taste and adjust seasonings if needed. If the curry is too sour, add a little more sugar.

Heat a small pan over low heat. Add 1 tbsp butter and a pinch of oil (to prevent burning). Once the butter melts, switch off the heat. Add 1 tsp paprika (or Kashmiri chili powder) and stir quickly to infuse the butter. Be careful not to burn the paprika.

Pour the tempered paprika-butter mixture over the chickpea curry. Garnish with more chopped cilantro and a drizzle of cream. Serve hot with naan or flatbread.