Butter Chickpeas
Quick & Easy
Ingredients
1 medium-sized onion
2 tbsp canola oil
2 cloves garlic, minced
2 tsp curry powder
2 tsp garam masala
1 tsp ground ginger
1 tsp ground cumin
½ cup cream
400g can condensed tomato soup
400g can chickpeas
200g boiled new potatoes, cubed
1-2 tbsp fresh coriander
½ tsp salt
200g paneer
Directions
Chop the onion very finely while the oil heats in a large pan.
Add the onion and garlic and cook, stirring frequently, until the onion is beginning to brown. Stir in the curry powder and garam masala, ginger, and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
Tip in the soup, cream, drained chickpeas and potatoes and leave
the sauce to simmer for about 5 minutes. Add the chopped coriander
and salt to taste.
Serve over steamed basmati rice
accompanied with naan bread (this can now be found in the frozen
foods section of some supermarkets) and a selection of chutneys
and/or pickles.
Notes
Add the full amount of curry powder and garam masala as the spice is tempered by the cream.