Green Gram Makhani
My green gram makhani served with some Indian style roti’s makes the perfect comfort meal for a cool night. The word “makhani” refers to “with butter” and the addition of butter in this dish gives it that perfect smooth finish whilst the double cream makes a rich curry base. I use a smoking method in this recipe using hot coal and butter to give it a smoky taste and take the dish to a whole new flavour level.
3 tbsp oil
1 tbsp cumin seeds
2 Bay leaves
1 Cinnamon stick
1 large onion, finely chopped
2 tbsp ginger- garlic paste
1 tbsp green chillies, finely chopped
1 tsp chili powder
1 tbsp coriander-cumin powder
1 1/2 cups tomatoes, crushed
Salt to taste
2 cups Daawat Green Grams, cooked
2-3 cups water
2 tbsp butter
1/2 cup double cream
Chopped coriander leaves, for garnishing
Hot coal + 1/2 tsp butter, for smoking
In a heavy bottomed pot, heat oil and add cumin seeds, cardamom pods, cinnamon, bay leaves and cloves and stir until lightly browned.
Add the onions and cook for 2-3 minutes. Add ginger garlic paste and green chillies and stir.
Next, add chili powder and coriander-cumin powder and stir.
Stir in the tomatoes, cover the pot with a lid and let cook for 15 minutes or until oil starts oozing from the sides of the tomatoes.
Add the cooked green grams, water and salt and cover the pot and cook for another 25 minutes.
Finally, stir in butter and double cream. Simmer for 5 minutes.
To smoke: make a small bowl using some aluminium foil and place it on the green gram makhani. You can also use a small bowl instead. Place 2 pieces of hot coal and add butter to it. As soon as it starts smoking, cover the pot with a lid and let sit for 5 minutes.
Remove the bowl and stir. Garnish with coriander leaves and serve with Indian Roti's or steamed rice.