This dish has many variations from being cooked in a kadai to being deep fried. It requires an overnight marination of a mix of spices from which a rich gravy develops.
5. Dal Makhani
A Punjabi cousin of the Dal Bukhara, this dish does not use the tomatoes as a base and hence has the absence of a tangy aftertaste. It is much creamier in texture due to the generous amount of butter.
6. Sikandari Raan
A succulent melt-in-the-mouth lamb roast that bursts with flavours accompanied by a creamy spicy gravy.
