Preperation

Dice the onion, then set asside the tomato blokjes and mince the garlic and ginger into a combined paste. Then set create a spice mixture of the tumeric, chili, coriander and cumin.

Keep around 1/3 of a cup of chickpeas behind and blend with half a cup of water. Set asside.

Tip: If you want to be lazy you can blend the tomato, garlic and ginger together into a smooth paste.

Cooking the aromatics

Heat the oil and 2 tbsp of butter in a pan and add the cumin seeds. Once toasted add in the onion. Wait for the onion to become brown significantly or the oil to separate. Now add in the spice blend created in the preparation and toast for a minute until fragrant. Keep stirring to not burn.

then add in ginger and garlic paste, repeating the process. Be sure to keep stirring continuously. Add the tomato paste, mix this in well and cook for around 5-10 minutes.

Creating the gravy

Add the sugar, salt, cumin powder, graham masala, black pepper and dried fenegreek leaves together with the chickpeas and stir to combine adding a cup of water. Add in the blended chickpeas to ticken the gravy. Let it cook for 15 minutes.

Add add 1/3 cup of cream of any sort and cook for another 5-10 minutes.

Tip: You can optionally toast the fenegreek leaves or use a cup of aqau faba instead of water for additional flavor.

Add flavored butter

Melt 1 tbsp of butter adn once melting turn off the heat before adding .5 tsp of sweet paprika and combine. Then drizzle this over the finalized dish.