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Our Chicken Vindaloo leans on yellow onion and patience: the kind of plate you make on a quiet evening, then finished in Tomato Gravy.
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Ingredients
What you'll need
- 1 lb dal makhani
- 1 lb yellow onion
- a pinch garlic-ginger paste
- 4 oz ground cumin
- 1/4 cup turmeric
- 2 tbsp garam masala
- 1 cup fresh cilantro
- to taste fresh herbs, to finish
Method
Step by step
- Bloom the whole and ground spices in hot oil until they smell toasty.
- Add the onion base and cook it down slowly until jammy and deeply colored.
- Stir in the dal makhani and liquid, then simmer gently so the flavors marry.
- Finish with cream or fresh herbs, check the seasoning, and serve with rice or bread.
Keep cooking
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