Chickpea butter masala

Blend the tomatoes, garlic and ginger to a smooth puree.

Heat the oil and butter in a pot; when the butter melts add the cumin seeds, then the very finely chopped onions with a quarter teaspoon of salt.

Cook the onions to light brown, not deep brown; add the tomato paste and fry on medium-low for a minute.

Add the turmeric, Kashmiri chili powder, ground coriander and ground cumin; fry on low for a few seconds, then add the tomato puree.

Stir, cover on medium heat for 5 minutes, stir again and cook partially covered until thickened.

Drain and rinse the canned chickpeas (or soak dry chickpeas overnight and cook until tender); set aside a third of a cup.

Add the salt, sugar, garam masala and crushed dried fenugreek leaves.

Add the chickpeas and stir to coat and fry in the masala; add the hot water.

Puree the saved chickpeas with half a cup of water and stir the paste into the gravy to thicken it; add the black pepper.

Cover on low heat for 15 minutes, stirring in between.

Taste and adjust; add a little more sugar if sour, then the chopped coriander leaves and the heavy cream. Cover on low for 5 more minutes.

Plate, garnish with chopped coriander leaves and drizzle with cream.

Melt the butter with a drop of oil in a small pan over low heat; switch off the heat and add the sweet paprika so it does not burn. Drizzle over the chickpeas; serve with naan or any flatbread.