Delhi
Butter chickpeas
All the velvet of butter chicken gravy, with chickpeas taking the starring role. No butter needed.
40 minTime
16 gProtein each
mildSpice
Make it your way
Grandma's wayVelvet makhani gravy with chickpeas. Restaurant vibes at home.
The original464kcalsame
16 gproteinsame
14 gfibresame
40minutessame
Butter chickpeas, the vegan makhani.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Warm the oil with the whole spices, then cook the onion, garlic and ginger until soft and lightly golden.
- 2Add the tomato puree and Kashmiri chilli and cook until thick and the oil separates.
- 3Blend the sauce with the drained cashews until silky smooth. Return to the pan.
- 4Add the chickpeas, water, salt and sugar and simmer. Stir in coconut milk, garam masala and crushed kasuri methi.
Serve it like this
Serve in a copper handi or bowl with a swirl of coconut milk and coriander, with naan or jeera rice.
