Meals & CookingDelish 100 Best Dinners: Indian Butter Chickpeas
A simple and hearty vegan butter chickpea recipe made fast in a pressure cooker with rich spices, heavy cream, and fresh cilantro for a flavorful Indian-inspired dish.
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.
Notes
Store leftovers in airtight containers up to 4 days in fridge or 1 month in freezer. Reheat with a splash of water or cream to restore texture.