Indian Butter Chickpeas Recipe (2024)

Don’t use coconut milk. It actually ruins what is a classic Indian dish eaten in every part of India - and our mothers and grandmothers have figured out over the centuries that coconut or its extract/milk is not a good match for the gentle, buttery taste of chickpeas and actually muddies the flavor.(Prakash and Sumam - thanks for the sage comments).

Two alterations to take this to a WOW-level dinner. First, puree the onions, spices, and tomatoes together before adding the coconut milk and chickpeas. This makes a silky, more restaurant-style sauce. Second, I found this recipe made a lot more sauce than the chickpeas needed, so I cubed up some extra firm tofu and added that in. The tofu soaks up all of the spices and feels like a paneer, but with much less fat and much more protein. Will DEFINITELY repeat.

I'm not understanding the need to judge Martha's adjustments to the recipe. What's the problem? She's suggesting that the recipe is flexible enough to substitute other proteins for the chickpeas. She is not arguing that other people should make it "non-vegetarian," "non-Indian," or should not follow the recipe exactly. Totally confused here by the need to scold Martha for adjusting it to her needs/pantry/taste.

Why don't more people use a potato masher to break up whole canned tomatoes? It's so easy.

I used smoked paprika, which gave the recipe even more body. I also added a bit of tamari and a half tsp of cinnamon, and added some red lentils to the mix as well (along with some extra water).

There's a highly similar dish (without the coconut milk) using red kidney beans, called "Rajma" (="red beans" in Punjabi - these beans, like chilies/tomato/potato, were introduced from the Americas) that is slightly heavier on the ginger, and lighter on the fat.

Make this recipes exactly as follows because it is delicious. I've already made it three times, just during Covid 19 Lockdown. My only augmentation was to cook the chickpeas myself because I need to justify my Instant Pot.

You don't have to use butter. The original Punjabi recipe used ghee - clarified butter- but South Asians have a pretty high incidence of cardiovascular disease, so most modern recipes use vegetable oil (and no saturated-fat coconut milk) with a teaspoon or two of ghee added right at the end for flavor.

Only had one can of chickpeas (thought there was an endless supply in the pantry) at home but I did have cauliflower. Otherwise cooked as directed. Fantastic! I can imagine a lot of vegetables being very good in this dish.

Alright y’all—let me give you my hot take. 1.5x all the spices, garlic, and ginger. Wait to add the garam masala until you’ve added the tomatoes. Take an immersion blender to the whole Dutch oven once you add the tomatoes. Use light coconut milk because.....hot girl summer is upon us......and party on. Serve with lime and cilantro, maybe a little Greek yogurt. Oh, and add lots of red pepper flakes because........duh. This recipe, with everyone’s help, slaps.

Since the coconut milk is full of calories, I swapped out the butter for one tablespoon of olive oil. I also added a squeeze of lemon at the end. I guess that my amendment alters the intention of the recipe, but I am healthier for it and it’s also vegan. The dish also is quite tasty.

I'm allergic to coconut. Is there are substitute for the coconut milk?

I'd make this with paneer. Mmmmmm.

This is delicious and so easy! I had some bay scallops so I used those instead of the chickpeas. You could use any protein you have on hand. I also used 1 cup of heavy cream instead of the coconut milk and about 1/16 tsp ground cinnamon instead of the stick because that was what I had on hand.

I substituted whole milk for the coconut milk and it turned out great. You will want to use less milk (~1/2 to 3/4 less) than it calls for as I understand that coconut milk has a thicker consistency.

An absolute banger, and the work to reward ratio is pretty amazing. Highly recommended!

This is one of my favorite go-to dinners. I add an extra teaspoon of each spice AT LEAST. Add more ginger as well. If you can find the frozen ginger cubes, I find that they work just as well in a pinch (3 usually makes a tablespoon). I put them in a bowl and them thaw a bit while I prep my ingredients. I also add salt to the onions while they cook to help them release more water.

Great with chicken as well if you eat meat.

Followed the tips and this is a KEEPER!Double the spices (if not more)Bloom the spices in the oil (except the GM, wait to add that with the tomatoes) Puree the onion/tomatoes/spices mix before adding chickpeas.Served it with a squeeze of lime, some chopped cilantro and scallions, and butter naan.

Extra spices, garlic, ginger. Subbed cauliflower instead of 2nd can chickpeas. Added a little broth to thin out. Really good.

I tried this recipe today and it was good. Only modification I made was using fresh tomatoes instead of canned. Next time I will use less coconut milk as I felt the whole can was a bit much. Will also add some red chili powder to give it some more heat.

Very warming vegetarian dish for a cold winter night. I added more vegetables like potatoes and mushrooms. Cauliflower or squash would be good in it too.

I’ve made this several times and love it, but the recipe should really recommend using a potato masher to break up the tomatoes. It takes 5 seconds and is way more effective.

Prepared per directions, excellent! Added quite a bit of cayenne for a kick.

Yum! I subbed the butter for violife plant based butter, so it didn't brown but the onions did were softened and delicious. I used crushed tomatoes instead of whole to save time, and halved the amount of coconut milk in the recipe. Will definitely make again. :)

Have made this a few times and love it. Some additions we have enjoyed: tofu (marinated in lemon juice, 1 tbsp of turmeric and 1 tbsp of cumin) added in at same time as chickpeas, and baby spinach added about two minutes before turning off heat. I also serve over brown jasmine rice instead of white and think it works well with the sauce.

Alright everyone. I don’t normally add public comments but if you like Indian flavors at all, you HAVE to make this. It must be my most cooked recipe on NYT. Make it as written (although sometimes I cut down on the simmering time and I can get it down to 45 min total). I used to use just crushed tomatoes but for the first time I used whole tomatoes- it makes the dish a little sweeter and more jammy. Consider doubling; it makes a lot as is but you’ll want the leftovers, plus it freezes well.

Try adding different veggies (peas, cauliflower etc) and paneer or tofu

I made this dish for 100 people for $200 CAD, and it turned out great! Everyone loved it! I would maybe up the spices if I made it again.

Delicious. Easy. Ramped up the spices by nearly half. Used really good finely pulped Italian tomatoes. Used rapeseed oil rather than butter. Sauce was perfect - used the full tin of full-fat coconut milk. Served with basmati & garlic naan, Bombay Aloo, some chutneys & we were all delighted. Also had plenty of leftovers for lunch/freezer.