Creamy chickpea makhani

Name: Creamy chickpea makhani
Cook time: 20 min
Yield: 4

with turmeric pea pilaf and Marsala cashews

Ready in around 20 mins

RECIPE FACT:

Makhani is a creamy sauce of Indian origin that contains butter or cream

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE CAULIFLOWER AND HEAT THE NAAN:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized pieces and place on the tray. Drizzle with oil, season with salt and bake in the oven for 5-6 mins. Add the garlic naan to the oven and cook for a further 6-7 mins. Remove from the oven and cut naan into 2 cm wedges. Place the chickpeas into a sieve, rinse under cold running water and drain well. Remove the mint leaves from their stalks and roughly chop.
2. TO COOK THE TURMERIC PILAF:

Open the bag of steamed turmeric rice squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the rice and peas to the pan and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE BUTTER CHICKPEAS:

Place the pan back over a medium heat with a drizzle of oil. Once hot, add the chickpeas and baby spinach cook for 1 min. Turn the heat to low, add the creamy makhani sauce and simmer gently for 1-2 mins until heated through.
TO SERVE:

Spoon turmeric pilaf into a bowl and top with creamy butter chickpeas. Dollop with beetroot riata and sprinkle over Marsala cashes. Serve with garlic naan wedges on the side.