AprilFlower Arts's video: Butter chickpeas Chana Makhani Veg curry with vegan alternatives

Chana Makhni or Butter Chickpeas is a delicious Indian Vegetarian Curry with Chickpeas in rich, creamy gravy or sauce. I have provided vegan alternatives as well. Please refer to the Ingredient list below. @aprilflowerarts Follow me on: Instagram: http://instagram.com/thushara_mohan Facebook https://www.facebook.com/aprilflowerarts Ingredients for Butter Chickpeas: Butter (or ghee/ margarine/ cooking oil)- 3-4 Tbsp. Whole spices: 1-inch cinnamon, 1 tsp. Cumin seeds(jeera), 5-6 cloves Optional Spices: 1-2 bay leaves, ½ tsp fennel seeds (saunf), 1-2 cardamom (elaichi), few black pepper corns Sliced ginger and garlic – 1 tbsp each Sliced Onion – 2 cups Ground spices – 1 tsp each of turmeric powder, coriander powder, and red chilli powder (or as per taste) Kasuri Methi (dried fenugreek leaves) – ½ tsp (optional) Diced tomato – 1 to 1 ½ cups Water – 1 ½ to 2 cups Chickpeas- 1 cup dried chickpeas, soaked in water overnight (or at least 6hr) and cooked until soft; or 2 cups of canned chickpeas (drain out the water, and rinse to remove excess salt) Salt to taste Garam Masala powder – ½ tsp (optional) 10 % milk (half-n-half)- ½ cup (or 2 tbsp heavy cream); vegan alternatives: 2 tbsp pasted cashew or almond, or 2 tbsp cashew or almond butter, or half a cup of thick cashew or coconut milk. Sugar – 1-2 tsp (optional) Chopped coriander leaves or cilantro