Craving that creamy, spiced Indian comfort food but want a vegetarian twist? This Special Indian Butter Chickpeas recipe brings all the luxurious flavor of butter chicken, minus the meat! With hearty chickpeas simmered in a buttery, spiced tomato gravy, this dish is comforting, satisfying, and 100% meat-free — perfect for vegetarians, vegans (with a few swaps), or anyone looking to add more plant-based meals to their diet.
Special Indian Butter Chickpeas (Vegetarian Butter Chicken Alternative)
🌟 IntroductionCraving that creamy, spiced Indian comfort food but want a vegetarian twist? This Special Indian Butter Chickpeas recipe brings all the luxurious flavor of butter chicken, minus the meat! With hearty chickpeas simmered in a buttery, spiced tomato gravy, this dish is comforting, satisfying, and 100% meat-free — perfect for vegetarians, vegans (with a few swaps), or anyone looking to add more plant-based meals to their diet.
Servings: 4
Cost: 100
Ingredients
For the Chickpeas:
- 2 cups cooked chickpeas or 1 can, drained and rinsed
- 2 tbsp butter or ghee use vegan butter for vegan version
- 1 tbsp oil
- 1 onion finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes puréed
- 1/4 cup cashew paste or 1/2 cup coconut milk
- 1/2 cup fresh cream or coconut cream for vegan
- Salt to taste
Spices:
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1 tsp coriander powder
- 1/2 tsp kasuri methi dried fenugreek leaves
- 1 tsp sugar balances the tangy tomato base
Instructions
Sauté the Base:
- In a heavy-bottom pan, heat butter and oil.
- Add cumin seeds. Once they sizzle, add chopped onions and sauté until golden.
- Stir in ginger-garlic paste and cook until raw smell disappears.
Add Tomatoes and Spices:
- Add puréed tomatoes and cook until the oil separates (approx. 8–10 mins).
- Add turmeric, chili, coriander powder, and salt. Cook for another 2 mins.
Make it Creamy:
- Add cashew paste (or coconut milk) and cook for 3–4 mins.
- Stir in cream and sugar, then simmer for 2 more minutes.
- Add chickpeas and mix well. Simmer for 10–12 mins on low.
Final Touch:
- Crush and sprinkle kasuri methi over the curry.
- Add garam masala, stir, and cook 2 more mins.
- Garnish with a drizzle of cream and chopped coriander.
🍽️ Serving Ideas
- Serve hot with naan, tandoori roti, or jeera rice
- Pairs well with cucumber raita or onion salad
- Add a side of papad for a crunchy contrast