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Fresh pre-cut ingredients
20 minutes

Creamy Chickpea Makhani

with Citrus-Dressed Salad & Toasted Naan

Cooking time

20 minutes




1070 /serving

The crème de la crème of chickpea dishes awaits you. This recipe takes inspiration from Indian-style makhani, delectably rich and tangily smooth with cream and tomato sauce—you’ll mash half the legumes into the curry to thicken it. As for the bottomless flavour, it comes courtesy of tandoori paste combined with a good dousing of our full-bodied Punjab Pleasures spice blend. Alternate between forkfuls of citrus-laced tomato, cucumber and onion salad and soothing bites of toasted garlic butter naan bread.

We will send you:

  • 15ml Minced garlic
  • 50g Sliced red onions
  • 2 Cucumbers
  • 1 Lime
  • 2 Tomatoes
  • 15ml Tandoori paste
  • 200ml Tomato sauce
  • 540ml Chickpeas (canned)
  • 75ml Heavy cream
  • 2 Naan
  • 12g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)

Contains: Milk, Wheat

You will need:

Large high-sided pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
71 g
Saturated Fat
19 g
2480 mg
Total Carb
122 g
23 g
27 g
18 g
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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. Sauté the tandoori paste, ½ the onions and ½ the garlic, 1 to 2 min., until fragrant. Add the chickpeas, tomato sauce, ½ cup water (double for 4 portions), the spices and S&P. Bring to a simmer, reduce the heat to medium and cook, stirring occasionally, 10 to 12 min., until the flavours have combined.
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Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice into half-moons 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.
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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, cucumbers, remaining onions and S&P; toss well.
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Toast the naan
Place the naan on a lined sheet pan. Brush with the garlic butter. Toast in the oven, 2 to 4 min., until warmed through.
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Finish the makhani
To the pan of makhani, add the cream and 1 tbsp butter (double for 4 portions). Roughly mash ½ the chickpeas. Cook, stirring frequently, 1 to 2 min., gradually adding more water if needed, until you achieve your desired consistency; season with S&P.
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Plate your dish
Divide the makhani between your bowls. Garnish with the lime zest. Serve the naan (cut into wedges beforehand if desired) and salad on the side. Bon appétit!