Dal Makhani

Rinse the black lentils thoroughly. Place them in a large pot or pressure cooker with plenty of water. Cook until very tender and creamy, about 40 minutes in a pressure cooker or 1.5-2 hours in a pot.

While the lentils are cooking, finely chop the onion. In a separate pan, melt 10g of butter over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

Add the ginger garlic paste, cumin powder, and half of the garam masala to the pan with the onions. Sauté for another 2-3 minutes until fragrant.

Pour in the tomato puree and cook for about 7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides.

Once the lentils are cooked, drain any excess water (if using a pot, pressure cooker usually absorbs water). Add the prepared spice mixture (tadka) to the cooked lentils along with the salt. Stir well and add a little hot water if needed to achieve a creamy consistency. Simmer for 20 minutes, stirring occasionally to prevent sticking.

Stir in the remaining butter and the heavy cream. Add the rest of the garam masala. Mix gently and simmer for another 10 minutes, allowing the flavors to meld and the curry to become richer.

Garnish with freshly chopped coriander and serve hot with naan bread or rice.