Cholay Makhani (Buttery Chickpeas)

This cholay recipe has been on repeat in our home.  Originally I was adding sour cream because I would make it too spicy and wanted to tone it down.  The picture above has sour cream added to it.  Once I forgot to add the sour cream and it was just as tasty.  So I've made the addition of sour cream an option.  I have tried making it by frying my own onions, but we prefer how it turns out by using the ready made fried onions.

Cholay Makhani

3 tbsp fried onion
canola oil
1 tbsp ginger garlic paste
1/2 tsp red chilli powder
1/4 tsp turmeric
salt to taste
2 tomatoes, chopped
one 19 ounce tin of chickpeas, drained and rinsed
1/4 cup sour cream (optional)
1 tbsp butter
1 big pinch kasoori methi
2 tbsp chopped cilantro
squeeze of lemon, if desired

Heat a pan over medium-high heat.  Coat the bottom of the pan with oil.  Add fried onion and saute for one minute.  Add ginger garlic paste and cook for a couple more minutes.

Add red chilli powder, turmeric and salt.  Cook until oil has separated.

Add tomatoes and mix.  Bring to a simmer, reduce heat to low.  Cover and cook until tomatoes are mushy and oil has separated.

Add the chickpeas and 1/4 cup of water.  Stir and bring to a simmer.  Cover and cook until water has dried out.  If using sour cream, mix in at this point.  Add butter, kasoori methi and cilantro.  You can add a squeeze of lemon as well if you would like a slight tang.  Cook for a few more minutes and then enjoy!

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