Creamy, using no cream, and delicately spiced, this is a different beast of a curry than my usual and I hope to return to it often. Although perhaps not too often… There’s no shortage of ghee used here. Perhaps a healthier iteration can be concocted with fewer sautéed elements.
Not a quick one though, and needs constant attention.
From 50 Great Curries, Camellia Panjabi, pg. 104