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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
Blanch and blend the greens to a coarse puree.
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2
Heat mustard oil until smoking, reduce heat.
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3
Add cumin seeds, then onions — sauté until golden.
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4
Add ginger-garlic paste and spices.
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5
Add green puree and cook 10 minutes.
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6
Fold in potatoes and heat through.
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7
Adjust salt and serve with makki roti (corn flatbread).
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