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Cooking StyleComfort FoodStewsDietaryMealHigh-FiberHigh-ProteinUnder 1 HourStove TopVegetarianGluten-Free

Indian-Inspired Butter Chickpeas & Potatoes

This one-pan, warmly spiced butter chickpeas and potatoes is the easy vegetarian dinner your weeknight rotation has been waiting for. Inspired by the rich, warming flavors of Indian butter-sauce cooking, it layers toasted spices, crushed tomatoes, Greek yogurt, and heavy cream into a silky, deeply flavorful sauce — then simmers golden potatoes and tender chickpeas right in it. Everything comes together in about 45 minutes with pantry staples you likely already have on hand. Serve it over rice or with warm naan, and you've got a satisfying, nutritious, and crowd-pleasing meal.

Typhanie Stewart
Tasty Team
Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Indian-Inspired Butter Chickpeas & Potatoes
Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 8 servings

  • 2 tablespoons salted butter
  • 1 small onion, chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt, or salt to taste
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can crushed tomato
  • ¼ cup full-fat plain Greek yogurt
  • ¼ cup heavy cream
  • 4 small gold potatoes, (about 1 pound), peeled and cut into 1-inch cubes
  • 2 (15.5-ounce) cans chickpeas, rinsed
  • 1 cup vegetable broth, divided

Nutrition Info

  • Calories 243
  • Fat 8g
  • Carbs 32g
  • Fiber 8g
  • Sugar 7g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Heat a large oven-safe pan with a lid over medium heat. Add the butter, then add the onion and cook, stirring occasionally, for 2 minutes, until the onion begins to soften.
  2. Add the garlic paste and ginger paste to the pan and stir into the onion until incorporated.
  3. Add the turmeric, cumin, garam masala, chili powder, and salt. Toast the spices, stirring constantly, for 1 minute, until a paste begins to form
  4. Add the tomato paste and stir into the spice mixture for 1 minute, until well incorporated. Add 2 tablespoons of the vegetable broth to loosen the mixture, and continue to stir for 1 more minute.
  5. Stir in the crushed tomatoes until well incorporated. Bring the sauce to a simmer, about 2 minutes, then stir in the Greek yogurt.
  6. Using an immersion blender directly in the pan, or carefully transferring the sauce to a blender, blend the sauce until smooth. Return the sauce to the pan over medium heat if using a standard blender.
  7. Stir in the heavy cream and bring the sauce back to a simmer.
  8. Add the potatoes and chickpeas to the sauce and stir to coat everything well. Pour in the remaining vegetable broth, ensuring the ingredients are just barely covered, and stir to incorporate.
  9. Reduce the heat to medium-low, cover the pan, and simmer for 20 minutes, until the potatoes are cooked through and tender.
  10. Enjoy!
  11. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Indian-Inspired Butter Chickpeas & Potatoes