Dinner · 30 min · indian

Butter Chickpea Masala

Dinner decisions, handled: Butter Chickpea Masala pairs chickpeas with tomato puree for a 30-minute Indian dinner. Each serving lands at 736 calories with 23g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpeas
• 3/4 cup Tomato puree
• 1 tbsp Butter
• 2 tbsp Cream
• 1 tbsp Garam masala
• 3/4 cup cooked Basmati rice

Steps

1. Set a large saucepan or deep skillet over medium heat and melt the butter. Add the garam masala and stir for 30 to 45 seconds until it smells warm and toasty — you will know it is blooming when the kitchen fills with aroma.
2. Pour in the tomato puree carefully (it will spatter) and stir, then add the drained chickpeas. Keep the heat at a lively simmer — small bubbles across the surface, not a rolling boil.
3. Simmer 15 minutes, stirring every few minutes, until the sauce has thickened slightly and coats the back of a spoon. If it gets too thick, splash in a little water; too thin, let it go 3 more minutes.
4. Take the pan off the heat and swirl in the cream. Like sour cream, dairy goes in off the heat so it stays silky instead of separating.
5. Taste and season with salt until the flavors pop — under-salted curry tastes flat no matter how good the spices are. A pinch of sugar can round out a sauce that tastes too sharp from the tomato.
6. Spoon over the cooked basmati rice and serve hot. Leftovers are even better the next day once the spices have settled in.

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