Indian
Indian - Curries and Gravies
Laccha Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup whole black urad dal, soaked overnight
- • 1/4 cup rajma, soaked overnight
- • 50g butter
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 1 tsp Kashmiri red chili powder
- • 1/2 cup fresh cream
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Pressure cook the soaked urad dal and rajma with salt and 3 cups water until very soft.
2
Phase 2
Melt half the butter in a heavy pan, saute the ginger-garlic paste briefly, then add the tomato puree.
3
Phase 3
Add the Kashmiri chili powder and cook until the butter separates from the masala.
4
Phase 4
Add the cooked dal with its liquid and simmer on low for 45-60 minutes, mashing lightly and adding the remaining butter.
5
Phase 5
Stir in the cream and garam masala, simmer 2 minutes, and serve with laccha paratha or naan.