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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
Marinate prawns with turmeric and salt.
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2
Heat oil, add curry leaves.
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3
Fry onions until golden, add ginger-garlic paste.
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4
Add tomatoes and cook until thick.
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5
Add all spices.
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6
Add prawns and cook on high heat 5-6 minutes — do not overcook.
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7
Garnish with coriander. Serve with rice or parotta.
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