BUTTER BEANS (MAKHANI)
Ingredients:
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2 cups beans (soak overnight)*
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2 tbsp. Himalaya Gourmet Butter Masala
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½ cup sour cream/nut milk
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1 onion
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1tbsp. vegetable oil
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salt to taste
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1/3 cup fresh coriander leaves (optional)
Method:
Drain and boil beans in two cups of water until tender and set aside. Brown onion in a tablespoon of vegetable oil. Add Himalaya Gourmet Butter Masala, cooked beans and sour cream/nut milk. Add salt to taste. Simmer for a few minutes. Sprinkle with some fresh coriander leaves. Serve.
*It is fine to use canned beans.
Serves 4
LENTIL CAULIFLOWER MAKHANI
Ingredients:
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2 cup lentils
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2 tbsps. Himalaya Gourmet Butter Masala
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¼ cup sour cream or nut paste*
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½ cup vegetable stock
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2 cups cauliflower
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2 tbsp. vegetable oil
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1 onion diced very fine
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1 tea spoon salt
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¼ cup coriander leaves for garnish
Method:
Soak lentils overnight. Drain. Boil in 4 cup water. Set aside. Fry an onion in vegetable oil. Add cooked lentils and cauliflower. Mix in Himalaya Gourmet Butter Masala, salt, sour cream or nut paste and stock. Add water if required during the last part of cooking to regulate the gravy. Garnish with coriander leaves & Serve.
*1/4 cup each, almonds and cashews. Blend to a paste in 1/2 cup water.
Serves 4