Buttery Chickpea Makhani
with Lime-Dressed Salad & Toasted Naan
Cooking time
20 minutes
Servings
2/4
Calories
1130 /serving
The crème de la crème of chickpea dishes awaits you. This recipe takes inspiration from Indian-style makhani. It’s delectably rich and tangily smooth with cream and tomato sauce—and you’ll mash half the legumes into the curry to thicken it. As for the bottomless flavour, it comes from a good dousing of our full-bodied Mellow Mumbai spices. Alternate between forkfuls of lime-laced tomato and cucumber salad, and soothing bites of toasted garlic butter naan.
We will send you:
- 15ml Minced garlic
- 3 Cucumbers
- 1 Lime
- 2 Tomatoes
- 540ml Chickpeas (canned)
- 200ml Tomato sauce
- 90ml Heavy cream
- 2 Naan
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Wheat
You will need:
Large high-sided pan
Zester
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Microwave
Basting brush
Sheet pan
Parchment paper
Total Fat
66 g
Saturated Fat
25 g
Sodium
2140 mg
Total Carb
117 g
Sugars
20 g
Protein
27 g
Fibre
20 g
Preparation
Start the makhani
Preheat the oven to 450°F. Drain and rinse the chickpeas. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the chickpeas, tomato sauce, ½ cup water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to medium and cook, stirring occasionally, 10 to 12 min., until the flavours have combined.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. Medium-dice the tomatoes. Zest and juice the lime. In a small bowl, microwave 1 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted.
Make the salad
In a large bowl, combine 1 tbsp lime juice, 2 tbsp oil (double both for 4 portions) and S&P. Add the tomatoes and cucumbers; toss well.
Toast the naan
Arrange the naan on a lined sheet pan. Brush with the garlic butter. Toast in the oven, 2 to 4 min., until warmed through.
Finish the makhani
To the pan of makhani, add the cream and 2 tbsp butter (double for 4 portions). Roughly mash ½ the chickpeas. Cook, stirring frequently, gradually adding more water if needed, 1 to 2 min., until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the makhani between your bowls. Garnish with the lime zest. Serve the naan (cut into wedges) and salad on the side. Bon appétit!
