I’ve been making a version of this vegan butter chicken for 10 years and have refined it a little more each time. Now, it’s perfect.
This palak paneer is probably quite different to what you’ve seen and eaten. My take on the Indian classic is light, fresh and vibrant – the perfect food to enjoy on a hot summer’s day. The umami and saltiness of the marinate meets the sweetness of the red onion and cherry tomatoes.
I know I’ve already posted a dal recipe on here previously but stay with me on this one, because that was before this tarka dal was born. I thought my hidden veg dal was good but I don’t always have eggplant handy. If I’m going to make dal without much in the way of extra veg, I have to make sure it has lots of flavour. There’s no point having dal if it doesn’t have layers upon layers of flavour… that’s where my recipe for tarka dal comes in.
I’ve been on the hunt for the best dal recipe for years. I wanted one that had more depth to its flavour. The simple ones I had tried were too one dimensional in taste, while the complicated recipes were not worth my time. I was reading a recipe by J. Kenji López-Alt recently where he recommended roasting eggplant, removing the skin and blitzing it up to add to ramen. I wondered if it would work for dal so I gave it a shot. I wanted this dal to be really flavoursome so I decided to pierce the skin of the eggplant before roasting and stuffed it with garlic cloves.
Did it work? You bet it did.