Punjabi-Style Dal Makhani And Spinach Rice
Dal makhani hails from the Punjab region of the Indian subcontinent. To make our twist, you'll top spinach rice with green lentils and black beans simmered in clotted cream and rich spices. Su'ādī (delicious)!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Peel and finely dice your shallot[s]
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Once hot, add half your cumin seeds (you'll use the rest later!) and cook for 1 min or until fragrant, then add the diced shallot, your ground turmeric and a very generous pinch of salt and cook for 2-3 min or until starting to soften
Chop your tomato[es]
Chop your coriander roughly, including the stalks
Add your basmati rice, a pinch of salt, the remaining cumin seeds and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Boil a full kettle
Once the shallot has softened, add the chopped tomato and ginger & garlic paste and cook for 3-4 min further or until the tomato is beginning to soften
Meanwhile, drain and rinse your black beans and green lentils
Dissolve your vegetable stock mix in 400ml [600ml] [800ml] boiled water
Add your tomato paste to the pan and cook for 1-2 min
Add the drained black beans and green lentils and cook for 2-3 min or until starting to soften, then mash them roughly
Tip: Add a splash of water if it is looking a little dry – this will help to thicken the sauce!
Add the stock and your garam masala to the pan and bring to the boil
Cook for 6-8 min further or until the sauce has thickened
Once thickened, add your clotted cream and cook for 1 min or until melted – this is your Punjabi-style dal makhani
Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under cold running water until it's cool
Once cool, squeeze as much water out of the spinach as you can, then chop it roughly
Once the rice is done, stir through the chopped spinach and season with a pinch of salt – this is your spinach rice
Serve the Punjabi-style black makhani with the spinach rice
Garnish with the chopped coriander
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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