Dal Makhani: Name describe the recipe, makhani means buttery it’s a rich and royal dal better than other recipes. We can eat Dal makhani with roti or with rice. Here we are sharing easy way to cook dal makhani. Ingredients Rajma – 2 Tsp Chana Dal – 1 Tsp Oil – 1-2 Tsp Cream – 3-6 Tbsp Tomato Puree – 1 Cup Ginger Garlic Paste – 1½ Tsp Salt according to your taste Urad Dal – ½ Cup Garam Masala – ½ Tsp Butter – 2-4 Tbsp Black Jeera – ½ Tsp Red Chili Powder – 1 Tsp (I like to add 2 tsp)
Dhaniya Powder – 1½ Tsp Dhaniya Powder – ½ Tsp Knorr easy to cook dal makhani: 1 packet Methods Soak the Rajma , Urad dal for 8-9 hours. And Chana Dal for 4 hours. Put is in to the pressure cooker and keep it till 7 whistles’ in high flame. In a pan, add the butter and oil. Then add ginger garlic paste and jeera. Cook for 5 to 10 mins. Then add tomato, salt and cook until it starts leaving oils. Then add jeera and dhaniya powder, red chili powder, Knorr easy to cook dal makhani, cook till it leaves the oil. Tip in the boiled lentils, the water in which the lentils were boiled, fresh water and make it runny. Let it boil, cover and cook in med flame for 15 mins. Then add cream. Cover and cook for another 20 mins. In the end add garam masala and serve Hot!
Dum Aloo Serves 2-3 as a side Total cooking time: 45 mins Ingredients: 12 to 15 baby potatoes oil for deep-frying 1/2 tsp powdered cardamom (about 8 pods) 1 tbsp dried fenugreek leaves (kasuri methi) 3 tbsp cream (or 1/4 cup plain curd) A small bunch chopped coriander for garnish 2 tsp butter Salt to taste For the gravy: 2 cups roughly chopped tomatoes (2 large ripe tomatoes) 1 tsp ginger garlic paste 3-4 dry red chillies (use dry Kashmiri red chillies for added colour) 2 tbsp broken cashew nuts 1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf) 2 1/2 cups water How to Make Dum Aloo: 1. Wash and dry the baby potatoes. Pierce each potato all around with a fork and deep fry in hot oil, with the skin on, till the potatoes are cooked and golden brown. Drain on absorbent paper and keep aside. 2. Combine all the ingredients together under the “gravy list�. I know this sounds weird but trust me on this. Dunk all the ingredients together along with the water and cook on a low flame for around 15 mins or until the tomatoes have turned mushy and soft. Cool and blend to a smooth paste. If you have one of those soup blenders like me, just go ahead and whip it up hot. Saves a lot of time. 3. Heat the butter in a pan and add the powdered cardamom and gravy paste and allow it to come to a boil. Simmer till the oil separates form the gravy. This will take about 12-15 mins. Keep the fire on simmer throughout and be prepared for a slight mess if you don’t use a deep pan. The tomato gravy will bubble up all over your stovetop.
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When the gravy is ready, add the potatoes, kasuri methi, and salt and simmer for another 3-4 mins. Finally, add the cream and coriander and serve hot with jeera pulao or rotis.