Creamy Makhani Chickpeas

This Indian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve hot over steamed brown basmati rice or with whole wheat naan bread. Garnish with fresh cilantro and a wedge of lemon.

Cuisine: Indian Type: Dinner Time: 35 min Servings: 4 Calories: 674 per serving
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Nutrition Information

Each serving contains approximately 674 calories and 21.0g of protein. Macronutrients include 107.0g carbohydrates and 18.0g fats per serving.

Per Serving

Calories
674
Protein
21.0g
Carbohydrates
107.0g
Fats
18.0g

Total

Calories
2696
Protein
84.0g
Carbohydrates
428.0g
Fats
72.0g

Ingredients

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This recipe requires 17 ingredients. All ingredients are commonly available at grocery stores.

  • 30.0 oz Low Sodium Chickpeas
    2 cans (15 oz each), drained and rinsed thoroughly to reduce sodium
  • 2.0 tbsp Extra Virgin Olive Oil
    Heart-healthy substitute for butter/ghee
  • 1.0 whole Yellow Onion
    Large, finely diced
  • 4.0 clove Garlic
    Fresh, minced
  • 1.0 piece Fresh Ginger
    2-inch piece, peeled and grated
  • 15.0 oz Crushed Tomatoes
    No salt added, smooth texture
  • 13.5 fl oz Light Coconut Milk
    Unsweetened, healthy substitute for heavy cream
  • 1.5 cup Brown Basmati Rice
    Whole grain, rinsed before cooking
  • 1.0 tbsp Garam Masala
    Added at end of cooking
  • 1.0 tsp Ground Cumin
    Toasted if possible
  • 1.0 tsp Ground Coriander
    Fragrant spice
  • 0.5 tsp Turmeric Powder
    For color and anti-inflammatory benefits
  • 1.0 tsp Sweet Paprika
    Mild alternative to chili powder for family friendliness
  • 1.0 tbsp Dried Fenugreek Leaves (Kasuri Methi)
    Crushed between palms, essential for makhani flavor
  • 1.0 whole Lemon
    Juiced, added before serving
  • 0.5 bunch Fresh Cilantro
    Chopped leaves for garnish
  • 0.5 tsp Salt
    Adjust to taste, kept low for health

Instructions

Follow these 7 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Rice Cooking and Initial Setup

  1. Rinse 1.5 cup Brown Basmati Rice (280g) under cold water until water runs clear.
  2. Combine rice with 3 cups water (720ml) in a pot. Bring to boil, cover, reduce heat to low, and set timer for 30 minutes.
  3. Set out a large deep skillet or pot, cutting board, chef's knife, grater, and measuring spoons.
  4. Open 2 cans Low Sodium Chickpeas (850g), pour into a colander, and rinse thoroughly with cold water to remove starch and sodium.

2. Fresh Ingredient Mise en Place

  1. Peel and finely dice 1 large Yellow Onion (250g).
  2. Peel and mince 4 cloves Garlic (12g).
  3. Peel and finely grate 2-inch piece Fresh Ginger (15g).
  4. Wash 0.5 bunch Fresh Cilantro (30g), shake dry, pick leaves, and roughly chop.

3. Spice and Liquid Preparation

  1. In a small bowl (Bowl A), mix 1 tsp Ground Cumin (2g), 1 tsp Ground Coriander (2g), 0.5 tsp Turmeric Powder (1g), and 1 tsp Sweet Paprika (2g).
  2. In a separate small dish (Bowl B), measure 1 tbsp Garam Masala (6g) and 1 tbsp Dried Fenugreek Leaves (1g).
  3. Open 15 oz Crushed Tomatoes (425g) and 13.5 fl oz Light Coconut Milk (400ml) cans.
  4. Cut 1 Lemon (100g) in half and squeeze juice into a small cup, removing seeds.

4. Sautéing Aromatics

  1. Heat 2 tbsp Extra Virgin Olive Oil (30ml) in the large skillet over medium heat.
  2. Add the diced onion and sauté, stirring frequently, until golden brown and soft.
  3. Add minced garlic and grated ginger. Cook stirring constantly until fragrant, being careful not to burn.

5. Building the Masala Base

  1. Add contents of Bowl A (cumin, coriander, turmeric, paprika) to the skillet. Stir constantly to toast spices.
  2. Pour in Crushed Tomatoes (425g). Stir well to deglaze the pan.
  3. Cook the tomato mixture over medium heat until it thickens and oil starts to separate slightly.

6. Simmering the Curry

  1. Add the rinsed chickpeas and Light Coconut Milk (400ml). Stir to combine evenly.
  2. Reduce heat to medium-low and simmer gently to allow flavors to meld and sauce to thicken.

7. Final Seasoning and Service

  1. Add contents of Bowl B (Garam Masala and Fenugreek). Crush the Fenugreek leaves between your palms as you add them.
  2. Stir in the lemon juice and 0.5 tsp Salt (3g), adjusting to taste.
  3. Turn off heat. Fold in half of the chopped cilantro. Fluff the rice.

Plating

  1. Fluff the warm brown basmati rice with a fork to separate the grains. Spoon a mound of rice onto one side of a wide, shallow serving bowl.
  2. Ladle a generous portion of the hot creamy makhani chickpeas next to the rice. Allow the rich, orange-hued sauce to pool naturally around the base of the rice mound, creating a distinct line between the two components.
  3. Garnish the curry with a concentrated sprinkle of fresh chopped cilantro in the center to create a vibrant green contrast against the sauce.
  4. Place a fresh lemon wedge on the rim of the bowl, allowing the diner to squeeze fresh acid over the dish just before eating to cut through the creaminess.

Family Beverage

Sparkling water with fresh lime juice, mint leaves, and a pinch of roasted cumin

Alcohol Beverage

Off-dry Riesling or a crisp light Lager

Serving Suggestions

Serve hot over steamed brown basmati rice or with whole wheat naan bread. Garnish with fresh cilantro and a wedge of lemon.

Notes

This heart-healthy version replaces butter with olive oil and heavy cream with light coconut milk to significantly reduce saturated fats while preserving the signature creamy texture. Rinsing canned chickpeas thoroughly helps lower the sodium content. Fenugreek leaves can be added for authentic flavor.

Storage

Allow the chickpeas and rice to cool to room temperature within 2 hours of cooking to ensure food safety. Store the curry and the rice in separate airtight containers to prevent the rice from absorbing excess liquid and becoming mushy. Keep refrigerated at 40°F (4°C) or below for up to 4 days. The flavors of the makhani sauce often deepen and improve after 24 hours.

Freezing

This plant-based curry freezes exceptionally well. Transfer the completely cooled chickpea mixture into freezer-safe containers or heavy-duty freezer bags, leaving about 1 inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the coconut milk may separate slightly during freezing; simply stir gently while reheating on the stove to re-emulsify the sauce into a creamy texture.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: treenuts, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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