Black Bean Makhani (Cuban × North Indian)

Method

1. Finely dice the onion and pepper (5 mm). Melt the oil and half the butter in a 20 cm pot on medium heat and cook the onion and pepper for 7 min, until soft and pale golden. The sweetness of the Cuban sofrito is the base of this curry.

   Add in this stepVegetable oil 1 tbspButter 10 gOnion ½Green bell pepper ½

   medium heat

2. Turn down to medium-low heat and add the minced garlic, grated ginger, cumin, garam masala, chilli powder and tomato paste. Cook for 1 min 30 sec, stirring constantly so the spices do not burn, until the paste darkens and smells fragrant.

   Add in this stepGarlic cloves 3Fresh ginger 8 gGround cumin ½ tspGaram masala 1 tspKashmiri chilli powder (or paprika) ½ tspTomato paste 1½ tbsp

   medium-low heat

3. Add the crushed tomatoes, water, salt and sugar and simmer on medium heat for 9 min, until the sauce thickens and a little oil shines at the edges. For a silkier sauce, blend it now with a stick blender.

   Add in this stepCanned crushed tomatoes 150 gWater 150 mlSalt ¾ tspSugar ½ tsp

   medium heat

4. Rinse and drain the beans and add them with the oregano. Crush a few spoonfuls of beans against the side of the pot to make the sauce creamy, and simmer on medium-low heat for 12 min so the beans take on the flavour.

   Add in this stepCanned black beans, drained 240 gDried oregano ½ tsp

   medium-low heat

5. Lower to low heat, add the cream, the remaining butter and the lime juice and warm for 2 min, stirring. Do not let it boil or the cream may split. Taste for salt.

   Add in this stepDouble (heavy) cream 60 mlButter 10 gLime juice 10 ml

   low heat

6. Scatter with coriander and serve with white rice, naan or warm flatbread.

   Add in this stepFresh coriander (cilantro) 5 g