Special Makhani chickpea curry
Mild vegetarian chickpea curry using our North Indian inspired Special Makhani Cook-In Sauce.
1/2 thumb sized piece of ginger, peeled and chopped.
2 cloves of garlic, chopped.
2 chopped mild chillis.
Pinch of salt.
Handful of coriander.
Tablespoon of plain yoghurt per serving.
2 cans of chickpeas.
1 jar of Special Makhani Cook-In Sauce.
2 tablespoons oil.
Heat a well oiled wok/deep pan to a medium heat.
Once hot, add in your onion, ginger and garlic and cook for around 5 minutes.
Throw in your drained chickpeas and heat for a further 5 minutes. Add salt for taste.
Mix in your jar of Special Makhani Cook-In Sauce and finish cooking until everything is well heated, around 5 more minutes. Ensure the sauce doesn't stick by regular stirring.
Serve hot with rice, topping with mild chillies, fresh yoghurt and coriander.