Spinach & Dahl Makhani
Ingredients
400 grams McCain Garden Spinach
1 cup red lentils
3 tablespoons butter
2 onions finely sliced
2 teaspoons garlic and ginger paste
3 dried red chillies
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
2 tablespoon curry powder
2 medium tomatoes chopped
Curry leaf Small
bunch dhania chopped
Directions
Prep Time: 5 - 10 minutes
Cooking Time: 40 - 50 minutes
Serves: 4
- Boil the lentils until very soft, almost mushy – about 20-30 minutes
- Heat a pan on medium heat and add the butter
- Add the onions and saute for 4 minutes before adding the garlic and ginger
- Now add the red chillies, cumin seeds, mustard seeds, turmeric and curry powder and mix well
- Add the chopped tomatoes, curry leaf and spinach and allow to cook for about 8 -10 minutes
- Add the spicy tomato and spinach mixture into the mushy lentils
- Allow to simmer for 6-8 minutes on low heat
- Serve hot with basmati rice or roti or as a side dish
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