Ingredients
Scale
- 1 tablespoon ghee or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 cups cooked chickpeas
- 1 cup tomato puree
- 1/2 cup heavy cream or coconut cream
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat ghee or oil in a pan over medium heat. Add chopped onions and sauté until golden.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in spices: garam masala, turmeric, cumin, chili powder, and salt. Cook for 30 seconds.
- Add tomato puree and simmer for 10 minutes.
- Mix in cooked chickpeas and cook for another 5 minutes.
- Stir in heavy cream or coconut cream and cook until heated through.
- Garnish with fresh cilantro and serve hot with naan or rice.
Notes
- You can substitute coconut cream for dairy to make it vegan.
- Adjust chili powder for spice preference.
- Best served fresh but can be refrigerated and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg