Translated, Makhani means ‘buttery’, and with its silky, creamy sauce you can definitely see why. This version of dal is a very popular one among North Indians and also has to be one of my favourites. This time around, I decided to try something a little different and created my Sweet Potato Makhani.
Traditionally, the curries of the North are tomato-onion-based and coconut milk is used mostly in West, however, with this slightly different version of a traditional Makhani, I decided to incorporate coconut milk along with the tomato and onion to add a little creamy sweetness that works very well with the sweet potato. Fragrant, creamy, spicy, sweet – this perfectly balanced curry is super-delicious!
Directions
Melt your coconut oil in a pot over medium heat then add your chopped onion and sauté until soft and translucent – about 4 mins. Add your garlic, chilli, ginger and spice mix and sauté until fragrant, about 1 min.
Add your chopped sweet potato and stir to coat in the spice mix. Next, add your chopped tomato, coconut milk and water and bring to the boil then reduce to a simmer and leave uncovered for 25-30 mins or until the sweet potato is soft and the sauce is super fragrant.
Stir through your spinach and lemon juice and season with salt to taste. Serve with cooked rice and enjoy!
