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Dal Makhani
Slow-cooked black lentils in a rich buttery tomato gravy — a Punjabi classic that...
Method
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1
Score the boiled eggs lightly. Shallow fry in little oil for 2 minutes and remove.
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2
Fry cumin in remaining oil, add onions until golden.
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3
Add ginger-garlic paste and tomato puree with all spices.
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4
Cook until thick and oil separates.
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5
Add fried eggs and coat gently.
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6
Add 1/2 cup water, simmer 10 minutes.
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7
Garnish with coriander.
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