This Indian Flatbread leans on garam masala to do the heavy lifting. We braise the Lentil for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the garam masala elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the garam masala and the rest of the garam masala flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Indian
Members
Weeknight-friendly Turkey Shakshuka with the tamarind and jaggery we come back to again and...
Indian
Members
A fragrant take on Prawn Slaw, built on coconut and curry leaf and finished the way we like it....
Indian
Members
A home-style take on Cauliflower Mash, built on ginger and green chilli and finished the way we...
Indian Our tested Glazed Tofu Skewers: spiced, generous, and balanced with coconut and curry leaf....