Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the baby plum tomatoes.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, melt in the butter (see pantry for amount).

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. 

Once the onions have softened, stir in North Indian style spice mix, ginger puree and half the garlic. Fry until fragrant, 1-2 mins.

Once fragrant, add the tomato puree, smoky base paste, baby plum tomatoes, sugar (see pantry for amount) and a splash of water.

Cook the tomatoes down, squishing them with the back of a spoon, until combined into a chunky, thick paste, 2-3 mins.

Once the tomatoes have cooked down, add the lentils and their liquid, vegetable stock paste, water for the sauce (see pantry for amount) and three quarters of the creme fraiche. 

Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins. Season with salt and pepper.

Meanwhile, spread the remaining garlic on the naans. Drizzle with oil and season with salt and pepper. 

Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once thickened, stir the spinach and a knob of butter through the lentils until melted and piping hot, 1-2 mins. 

Taste and season with salt, sugar and pepper if you feel it needs it.

When everything's ready, share your Makhani inspired dal between serving bowls.

Swirl in the remaining creme fraiche. 

Serve the garlic naan alongside for dipping and scooping.