Butter Chana Masala

Steps

1. 1

   On medium-low heat, melt the ghee in a pan and add the whole spices (bay leaves, cloves, cardamoms, cumin seeds). Cook for 30 seconds until fragrant.

   Start 30-second timer
2. 2

   Add the onions, garlic, ginger, chillies, and salt. Sauté on medium heat for 5 minutes, add a splash of water, cover, and simmer for 6-8 minutes until the onions are soft and golden.

   Start 5-minute timer
3. 3

   Turn heat to medium, add the ground spices and oil. Stir well, adding splashes of water as needed, and cook until the oil separates from the masala.

4. 4

   Stir in the tomato puree, adding more water if necessary, and continue cooking until the oil separates again.

5. 5

   Add one can of drained chickpeas and mix. Use a potato masher to roughly mash about 1/3 of the chickpeas directly in the pan.

6. 6

   Add the second can of chickpeas (including the liquid). Mix thoroughly, bring to a gentle boil, then cover and simmer on low for 15 minutes.

   Start 15-minute timer
7. 7

   Uncover, increase heat to medium, stir in the chaat masala and kasuri methi, and cook for 1 minute.

   Start 1-minute timer
8. 8

   Pour in the double cream and honey, mix well, then add the 100ml of water. Bring to a gentle boil, cover, and simmer for 10 minutes before serving.

   Start 10-minute timer