That first hiss from the cooker tells you something good is happening. You catch that steam start to build and the float valve rise, and you know the flavors are gonna meld real good inside. It’s kinda like a little countdown to yum, and you’re just waiting for that quick release moment to taste what you made.
It’s wild how fast your kitchen fills up with smells when you use a pressure cooker. The butter and spices start to bloom, and you just know the chickpeas are gonna soak up all that goodness. You remember those times when a stove-top simmer dragged on for way too long – this is way better, way tastier, and kinda fun.
Once you catch the valve hiss, you might even wanna sneak a peek at the jar of spices or check on the rice you prepped. It’s honest to goodness one of those dinners that feel fancy but come together super easy, and that first hiss is like a promise of dinner done right. You’ll be surprised how simple it is—just a few steps to rich, buttery chickpeas that you can’t stop eating.
Why This Recipe Works Every Single Time
- Butter brings richness that coats every chickpea with flavor.
- Tomato paste deepens the sauce with a slight tang and sweetness.
- Pressure cooker makes chickpeas tender way faster than simmering on the stove.
- Short quick release keeps chickpeas from overcooking and mushy.
- Garam masala and cumin blend provide that classic Indian warmth.
- Adding fenugreek (kasoori methi) boosts the dish with that signature aroma.
- Heavy cream rounds out the sauce into dreamy, luscious texture.
The Complete Shopping Rundown
- Unsalted butter – 4 tablespoons to get that smooth, creamy start.
- Yellow onion – finely chopped, bringing sweetness and body.
- Kosher salt – at least 1 teaspoon, helps balance all the flavors.
- Tomato paste – half a cup for that rich depth.
- Serrano chile – just a half, seeded and finely chopped to add a mild heat.
- Fresh ginger – about 1 tablespoon grated or chopped for zing.
- Chickpeas – two 14.5-ounce cans, drained and rinsed because canned works best here.
- Baking soda – a tiny pinch, ⅛ teaspoon to soften chickpeas while cooking.
- Spices: garam masala, ground cumin, and Kashmiri chili powder (or a mix of paprika & cayenne).
- Heavy cream – 1 cup to make that sauce rich and velvety.
- Water – about 1 cup for simmering and steam.
- Dried fenugreek leaves (kasoori methi) – optional, but y’all gonna love the aroma.
- Fresh cilantro – quarter cup torn or coarsely chopped for finishing touches.
Walking Through Every Single Move
Start by melting your butter in a large skillet over medium heat. You just wanna get it melted and smooth before throwing in the onion. Adds a lovely base for all those flavors to hit.
Add the finely chopped yellow onion with a pinch of kosher salt. Let it cook gently, stirring now and then until it softens and starts to caramelize. You’re looking at about 8 to 10 minutes here. This mellow sweetness is the backbone of your sauce.
Next up, stir in the tomato paste, chopped serrano chile, and grated ginger. Keep stirring for about 2 to 3 minutes until that paste darkens. It’s the kind of subtle change that brings a richness you’re gonna notice in every bite.
Time to fold in your chickpeas. Toss the drained and rinsed chickpeas into the skillet. Sprinkle baking soda evenly and stir to coat everything with garam masala, cumin, and whichever chili powder you chose. Give it a good mix to get those spices hugged tight.
Pour in half a cup of water and bring everything to a gentle simmer. Let that sauce thicken and the chickpeas get tender. This slow simmer takes about 15 to 20 minutes, and you gotta keep an eye on it so it doesn’t dry out too much.
Finally, stir in the heavy cream and dried fenugreek leaves if you’re using them. Mix it up and finish with fresh cilantro on top before serving. You’ll wanna scoop it right up with jasmine rice or warm naan to soak up all that buttery goodness.
Valve Hacks You Need to Know
- Quick release right on time stops your chickpeas from turning mushy and keeps them firm but tender.
- Listen for the valve hiss
- Slow release trick
That First Bite Moment
You recall the first spoonful hitting your tongue, warm and creamy, the butter and spices bursting in your mouth. It’s rich but balanced, with just enough heat from the serrano to keep things interesting.
The chickpeas are soft but hold their shape, coated in a sauce that’s silky thanks to the heavy cream and fenugreek’s subtle aroma. Every bite kinda melts in your mouth, and you just wanna keep going.
You spot the bright freshness from the cilantro cutting through that buttery richness, making it feel like a cozy hug on a plate. That’s dinner done right, and you know you’ll be making this one again soon because it’s just that good.
Keeping Leftovers Fresh and Ready
Store your leftover butter chickpeas in an airtight container in the fridge. They’ll keep good for up to 4 days, and the flavors actually deepen overnight.
If you wanna freeze some, use a freezer-safe container and keep ’em for about a month. When you’re ready, thaw overnight in the fridge and warm gently on the stove or microwave.
Reheat with a splash of water or a little cream to bring back that silky sauce texture. Stir it up so nothing sticks to the bottom, and you’re good to go for another tasty meal. It’s easy and keeps your dinner game strong even on busy days.
What People Always Ask Me
- Can I use dry chickpeas instead of canned? Totally, but you gotta soak ’em overnight and cook longer, which kinda defeats the quick cooker vibe here. Canned chickpeas make it super easy and consistent.
- What if I don't have Kashmiri chili powder? No worries, mix ¾ teaspoon paprika with ¼ teaspoon cayenne pepper to get that vibrant color and mild heat.
- Is fenugreek really necessary? Nah, it’s optional, but it adds a nice signature flavor. If you don’t have it, you’re still gonna get great taste.
- Can I skip the cream? Sure, swapping with coconut milk works if you want a dairy-free option, but it’ll change the flavor a bit.
- How do I know when to do quick release? Just listen for your float valve to drop and catch that valve hiss. Doing quick release right after cooking keeps the chickpeas perfect.
- Can I add vegetables to this? Yeah, adding spinach or peas near the end works great. Just toss ’em in after the quick release and warm through.
Meals & CookingDelish 100 Best Dinners: Indian Butter Chickpeas
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 tablespoons Unsalted butter
- 1 Yellow onion finely chopped
- 1 teaspoon Kosher salt or to taste
- 0.5 cup Tomato paste
- 0.5 Serrano chile seeded and chopped
- 1 tablespoon Fresh ginger grated or chopped
- 2 cans Chickpeas 14.5 oz each, rinsed and drained
- ⅛ teaspoon Baking soda
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Kashmiri chili powder or mix ¾ teaspoon paprika + ¼ teaspoon cayenne
- 1 cup Heavy cream
- 1 cup Water
- 1 tablespoon Dried fenugreek leaves optional
- 0.25 cup Fresh cilantro torn or coarsely chopped
Instructions
Instructions
- Melt butter in a large skillet over medium heat until smooth.
- Add chopped onion and kosher salt, cook until softened and caramelized, about 8–10 minutes.
- Stir in tomato paste, chopped chile, and ginger. Cook for 2–3 minutes until paste darkens.
- Add chickpeas, baking soda, garam masala, cumin, and chili powder. Stir to coat well.
- Pour in half a cup of water and simmer 15–20 minutes until thickened.
- Stir in heavy cream and fenugreek leaves if using. Finish with cilantro before serving.
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