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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil tomatoes, onion, cashews, green chilli, salt, and red chilli powder with some water until softened.
Blend into a smooth puree.
Heat oil in a pan and add jeera, allowing it to sizzle.
Add chopped garlic and onion, sauté until the onion is translucent.
Add tomato, ginger-garlic paste, and all the masalas. Add a little water to prevent burning and cook until the oil separates.
Add the prepared puree and cook on low flame until the oil separates again.
Add boiled chana, kasuri methi, and water as required. Cook until the masala is well cooked and you reach your desired consistency.
Garnish with fresh coriander.
Melt butter in a small pan and add red chilli powder, stirring quickly.
Pour the tadka over the chana and finish with some fresh cream.
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Don't rush the masala; cook it properly until the oil separates for the best flavor.
Can I use canned chickpeas instead of dried chana?
Yes, you can use canned chickpeas. Just make sure to rinse them well before use.
What is the purpose of kasuri methi?
Kasuri methi adds a unique aroma and flavor to the dish, enhancing its overall taste.
How can I make the dish spicier?
Increase the amount of red chilli powder or add more green chillies to the puree.
Can I skip the fresh cream?
Yes, you can skip the fresh cream if you prefer a lighter version of the dish.
What can I serve with Creamy Butter Masala Chana?
It pairs well with rice or any Indian bread like naan or roti.
