As we edge out of summer, it’s time to turn to hot, hearty comfort food such as this chunky makhani vegetable broth recipe. Makhani, literally ‘with butter’, is a method of cooking in Punjabi cuisine, and the Our Little Secret sauce used here adds a rich, warming flavour to the dish. Perfect for those increasingly frequent rainy days…
Ingredients
(serves 4-5)
Our Little Secret Makhani Cook-in Sauce
1tbsp vegetable oil
Shallots, chopped
1 garlic clove, crushed
125g fine trimmed green beans
1 large diced sweet potato
175g baby corn, halved lengthways
½ small cauliflower (about 375g), broken into small florets
410g tin lentils, drained
Method
Heat the oil in a large saucepan and sauté the onion and garlic for 5-6 minutes, until softened. Stir in the curry paste and fry for 2 minutes.
Add beans, potato, corn and cauliflower to water. Bring to boil, cover and simmer for 10 minutes, until the vegetables are just tender and add the Our Little Secret Makhani cook-in sauce and lentils. Simmer for 5-6 minutes until warmed through.
Add a little water to make the broth. Enjoy by itself or with naan bread. Alternatively, you can add soup bread into the dish.
Recipe courtesy of Our Little Secret
