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Tamatar Masala Anda - Poached Eggs in Tomato Sauce
Kala Dal Makhani - Soft Simmered Black Beans
| By : |
There is an entire series of dishes that fall in the “makhani” category of cooking. The term basically translates to “buttery.” These elaborate party dishes are at the core of festive Punjabi cooking and are among the signature dishes of many Indian restaurants. My easy Basic Makhani Masala and Everyday Masala Paste along with regular black beans make this a very accessible indulgence.
| Prep Time | 3 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 cup dried black beans soaked for 4 to 6 hours, drained
- 1/2 cup Everyday Masala Paste
- 1/2 cup Basic Makhani Masala Basic Makhani Masala
- 1 tbsp dried fenugreek leaves Everyday Masala Paste
- 1 tsp garam masala
- 1/3 cup fresh cream
- 2-3 tbsp fresh lime juice
- Thinly sliced onions for garnish
Ingredients
|
Instructions
- Place the drained black beans, Everyday Masala Paste, Basic Makhani Masala, and
1 cup of water in the Instant Pot®. Close the lid, set on Bean/Chili mode for 15 minutes. When cooking time is complete, allow for Natural Pressure Release for 15 minutes. Remove the lid and stir well. - Set the Instant Pot® on the Sauté mode and bring to a simmer. The beans should be soft and the mixture
- Stir in the dried fenugreek leaves and garam masala and simmer for 5 minutes. Mix in the cream, reserving a little to drizzle over the top.
- Place the beans in a serving bowl. Sprinkle with the lime juice, thinly sliced onions, and remaining cream. Serve with rice or your favorite flatbread.
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I’d like to make this but the recipe calls for two other recipes that are not posted.
This recipe is tagged as vegan, but is not (has cream.)