Potato Cauliflower Vegetable Curry
An old school dhal made with black lentils and kidney beans. Traditionally, this would be cooked slowly for hours to create the thick buttery consistency it's famous for. This dhal is poor man's food, yet it is rich in protein and I think is really simple food at its best. Now this style of slow cooking doesn't always work in the western world, so I speed up the process by soaking the beans and lentils overnight and then use a pressure cooker. You still get the buttery consistency you want, yet unlike the restaurant version I don't add buckets of cream (but I make up for this with a good chunk of butter!).
To buy the main ingredients for my Makhani, check out my curry kit here.
If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in. Find out more here.
Serve with plain basmati rice and a good dollop of butter.
|Typical values*||per Serving|
|of which saturates (g)||1.8|
|of which sugars (g)||3.4|