Rich and Smoky Dal Makhani
with Spinach, Baby Plum Tomatoes and Garlic Naan
Dal makhani is a rich, creamy North Indian lentil dish, traditionally slow-cooked for deep flavour. Inspired by the iconic classic but ready for your table a little faster, this version uses a smoky base paste to recreate the depth of the 'dhungar' method, where charcoal smoke infuses the dish with its signature warmth and complexity.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
1 sachet(s)
North Indian Style Spice Mix
15 grams
Ginger Puree
60 grams
Tomato Puree
1 sachet(s)
Smoky Base Paste
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
40 grams
Baby Spinach
Not included in your delivery
20 grams
Butter
2 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the baby plum tomatoes.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, melt in the butter (see pantry for amount).
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Once the onions have softened, stir in North Indian style spice mix, ginger puree and half the garlic. Fry until fragrant, 1-2 mins.
Once fragrant, add the tomato puree, smoky base paste, baby plum tomatoes, sugar (see pantry for amount) and a splash of water.
Cook the tomatoes down, squishing them with the back of a spoon, until combined into a chunky, thick paste, 2-3 mins.
Once the tomatoes have cooked down, add the lentils and their liquid, vegetable stock paste, water for the sauce (see pantry for amount) and three quarters of the creme fraiche.
Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins. Season with salt and pepper.
Meanwhile, spread the remaining garlic on the naans. Drizzle with oil and season with salt and pepper.
Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once thickened, stir the spinach and a knob of butter through the lentils until melted and piping hot, 1-2 mins.
Taste and season with salt, sugar and pepper if you feel it needs it.
When everything's ready, share your Makhani inspired dal between serving bowls.
Swirl in the remaining creme fraiche.
Serve the garlic naan alongside for dipping and scooping.
