Easy Dal Makhani,paneer -butter masala,tandoori parathas Recipes

Easy Dal Makhani,paneer -butter masala,tandoori parathas Recipes

The ingredients Easy Dal Makhani,paneer -butter masala,tandoori parathas Recipes

  1. 3/4 cup whole dark-colored lentil or sabut urad dal or black gram
  2. three to four tbsp rajma or perhaps red kidney beans (optional)
  3. 3-3 1/2 cups water for pressure cooking
  4. 1 small dark-colored cardamom or badi elaichi (optional)
  5. 1 smaller bay leaf or tej patta
  6. Tempering intended for dal makhani….
  7. 2-3 tbsp butter or petrol
  8. 1/4-1/2 tsp cumin or jeera
  9. 1/8 tsp hing or perhaps asafoetida
  10. 1 medium onion finely chopped
  11. 2-3 medium garlic finely chopped deseeded or ¾ to 1 cup tomato blend
  12. 1 tsp ginger paste or finely cut or adrak
  13. 1 teaspoon garlic paste or perhaps 5 to 6 finely sliced cloves or lehsun
  14. a single green chilies slit optional or hari mirch
  15. 1/2 tsp crimson chilli powder
  16. 1/4 teaspoon turmeric powder or perhaps haldi
  17. as needed Salt
  18. 1/2-2 cups of water to put later
  19. 3-4 tbsp cream
  20. 1/2-3/4 teaspoon garam masala
  21. 1/2 tsp coriander powder or daniya powder
  22. For garnish
  23. 1 tbsp coriander leaves or daniya patta
  24. 2 tbsp spread or 2tbsp cream
  25. For Paneer butter masala…
  26. as needed butter
  27. 250 grams Paneer cubes
  28. several Kashmiri Red Chilies
  29. 1 tablespoon Ginger Paste
  30. 1 tablespoon Garlic oil Paste
  31. 1 Bay finds
  32. 1 inch Cinnamon Stick
  33. 3 Cloves
  34. 2 Cardamoms
  35. 1/2 tablespoon Peppercorns
  36. a couple of tablespoons Cashewnuts (Chopped)
  37. 1 Red onion, roughly chopped
  38. 6 Tomatoes, about chopped
  39. 1/2 teaspoon Chilli powder
  40. 1/2 teaspoon Garam masala (Powder)
  41. 1/2 teaspoon Turmeric (Powder)
  42. 1/2 tablespoons Ketchup
  43. 1 tablespoons Kasuri Methi (Dry)
  44. 2 tablespoons Fresh Cream
  45. to tastes Salt

Step-step making Easy Dal Makhani,paneer -butter masala,tandoori parathas Recipes

  1. Wash urad dal and rajma collectively several times and soak overnight or at least for 4 to 5 hours.
    Rinse both the lentils a few times.

  2. Then drain and add them to the cooker or pot. Also add cardamoms and bay leaf. Pour 3 to 3. 5 cups of water.
    Pressure cook for 30-35 minutes on a low heat. You can also cook in a pot until smooth and tender adding more water whenever needed.

  3. Both urad dal and rajma must cook to really soft. If not then pour an additional half cup water and continue to cook for another 20-25 minutes on a medium heat.

  4. Warmth a heavy bottom pot with butter or oil.
    Add cumin and allow to crackle.
    Then add hing, ginger garlic and green chilli. Saute until aromat.

  5. Next throw in the onions and fry until they turn golden.
    Then transfer tomato puree, turmeric, chilli powder and salt. Saute until the tomatoes turn mushy.

  6. Add garam masaland coriander powder. Saute well again until the masala leaves the pan.
    Pour the cooked lentils along with the stock.

  7. Stir and cook on a low flame until the dal thickens. I cook for about 60 to 90 mins stirring often in between to prevent burning the bottom part. Slow cooked dal tastes best.
    You will need to add half cup water when ever the dal thickens. It may need about 1 to 2 cups water more because and when needed.

  8. You will be left with thick creamy dal. Pour cream and stir. Cook for another 5 to 7 mins.
    Add chopped coriander leaves and ginger juliennes for garnish. You can also garnish with butter or cream.

  9. No doubt it’s a very lengthy process yet it’s really tasty and creamy. Serve dal makhani with naan, roti.

  10. With regard to Paneer butter masala….. In a big pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.

  11. Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts and onions. Once the onions turn translucent, add the tomatoes. Blend well.

  12. Cover and cook till the tomatoes start breaking straight down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to amazing.

  13. Once cool enough to handle, fish out as many whole spices as possible, and blend the mixture to a smooth paste.

  14. In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chilli powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.

  15. Once the curry comes to a boil, simmer and cook with regard to 30 minutes, till the oil sets apart slightly. Cut the paneer into mouthful sized pieces, add it to the gravy and mix softly.

  16. Another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.

  17. Now serve dal makhani, paneer butter masala with tandoori paranthas and take pleasure in yourself.