Dal Makhani,paneer -butter masala,tandoori parathas.
You can have Dal Makhani,paneer -butter masala,tandoori parathas using 45 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Dal Makhani,paneer -butter masala,tandoori parathas
- It's 3/4 cup of whole black lentil or sabut urad dal or black gram.
- Prepare 3-4 tbsp of rajma or red kidney beans (optional).
- Prepare 3-3 1/2 cups of water for pressure cooking.
- Prepare 1 of small black cardamom or badi elaichi (optional).
- Prepare 1 of small bay leaf or tej patta.
- You need of Tempering for dal makhani.....
- You need 2-3 tbsp of butter or oil.
- You need 1/4-1/2 tsp of cumin or jeera.
- Prepare 1/8 tsp of hing or asafoetida.
- You need 1 of medium onion finely chopped.
- It's 2-3 of medium tomatoes finely chopped deseeded or ¾ to 1 cup tomato puree.
- It's 1 tsp of ginger paste or finely chopped or adrak.
- It's 1 tsp of garlic paste or 5 to 6 finely chopped cloves or lehsun.
- It's 1 of green chilies slit optional or hari mirch.
- It's 1/2 tsp of red chilli powder.
- Prepare 1/4 tsp of turmeric powder or haldi.
- Prepare as needed of Salt.
- You need 1 1/2-2 cups of water to add later.
- Prepare 3-4 tbsp of cream.
- It's 1/2-3/4 tsp of garam masala.
- You need 1 1/2 tsp of coriander powder or daniya powder.
- You need of For garnish.
- You need 1 tbsp of coriander leaves or daniya patta.
- Prepare 2 tbsp of butter or 2tbsp cream.
- You need of For Paneer butter masala....
- You need as needed of butter.
- It's 250 grams of Paneer cubes.
- It's 3 of Kashmiri Red Chilies.
- It's 1 teaspoon of Ginger Paste.
- It's 1 teaspoon of Garlic Paste.
- Prepare 1 of Bay leaves.
- Prepare 1 inch of Cinnamon Stick.
- You need 3 of Cloves.
- It's 2 of Cardamoms.
- It's 1/2 teaspoon of Peppercorns.
- It's 2 tablespoons of Cashewnuts (Chopped).
- It's 1 of Onion, roughly chopped.
- Prepare 6 of Tomatoes, roughly chopped.
- It's 1/2 teaspoon of Chilli powder.
- It's 1/2 teaspoon of Garam masala (Powder).
- It's 1/2 teaspoon of Turmeric (Powder).
- You need 1 1/2 tablespoons of Ketchup.
- You need 1 tablespoons of Kasuri Methi (Dry).
- It's 2 tablespoons of Fresh Cream.
- Prepare to taste of Salt.
Dal Makhani,paneer -butter masala,tandoori parathas instructions
- Wash urad dal and rajma together several times and soak overnight or at least for 4 to 5 hours. Rinse both the lentils a few times..
- 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 soft and tender adding more water whenever needed..
- Both urad dal and rajma must cook to very soft.If not then pour another half cup water and continue to cook for another 20-25 minutes on a medium heat..
- Heat 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..
- 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..
- Add garam masala and coriander powder. Saute well again until the masala leaves the pan. Pour the cooked lentils along with the stock..
- Stir and cook on a a low flame until the dal thickens. I cook for about 60 to 90 mins stirring often in between to prevent burning the bottom. 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 as and when needed..
- 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..
- No doubt it’s a very lengthy process but it’s very tasty and creamy.Serve dal makhani with naan, roti..
- For Paneer butter masala.....In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil..
- 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. Mix well..
- Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool..
- Once cool enough to handle, fish out as many whole spices as possible, and blend the mixture to a smooth paste..
- 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..
- Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently..
- 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..
- Now serve dal makhani,paneer butter masala with tandoori paranthas and enjoy yourself..
