50g whole black lentils, washed and soaked overnight
200g tomato paste
1 tbsp ginger-garlic paste
200g whipping cream
1 tsp coriander powder
1 tsp sugar
1/2 tsp red chilli powder
5g dried kasoori methi (dried fenugreek)
Pick lentils for any seeds that have not softened after the overnight soak and discard.
Boil soaked lentils in plenty of water till very soft. With the back of a large spoon, slightly mash the lentils.
Add the remaining ingredients, except cream and cook on low heat for about an hour.
Drizzle cream over and serve hot with naan or paratha.