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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, dal makhani,paneer -butter masala,tandoori parathas. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dal Makhani,paneer -butter masala,tandoori parathas is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Dal Makhani,paneer -butter masala,tandoori parathas is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook dal makhani,paneer -butter masala,tandoori parathas using 45 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Dal Makhani,paneer -butter masala,tandoori parathas:
  1. Prepare whole black lentil or sabut urad dal or black gram
  2. Get rajma or red kidney beans (optional)
  3. Prepare water for pressure cooking
  4. Get small black cardamom or badi elaichi (optional)
  5. Make ready small bay leaf or tej patta
  6. Make ready Tempering for dal makhani….
  7. Prepare butter or oil
  8. Prepare cumin or jeera
  9. Make ready hing or asafoetida
  10. Get medium onion finely chopped
  11. Prepare medium tomatoes finely chopped deseeded or ¾ to 1 cup tomato puree
  12. Get ginger paste or finely chopped or adrak
  13. Prepare garlic paste or 5 to 6 finely chopped cloves or lehsun
  14. Prepare green chilies slit optional or hari mirch
  15. Prepare red chilli powder
  16. Make ready turmeric powder or haldi
  17. Take Salt
  18. Get water to add later
  19. Take cream
  20. Prepare garam masala
  21. Make ready coriander powder or daniya powder
  22. Take For garnish
  23. Take coriander leaves or daniya patta
  24. Prepare butter or 2tbsp cream
  25. Get For Paneer butter masala…
  26. Prepare butter
  27. Get Paneer cubes
  28. Get Kashmiri Red Chilies
  29. Prepare Ginger Paste
  30. Get Garlic Paste
  31. Get Bay leaves
  32. Make ready Cinnamon Stick
  33. Make ready Cloves
  34. Make ready Cardamoms
  35. Prepare Peppercorns
  36. Make ready Cashewnuts (Chopped)
  37. Get Onion, roughly chopped
  38. Take Tomatoes, roughly chopped
  39. Prepare Chilli powder
  40. Make ready Garam masala (Powder)
  41. Take Turmeric (Powder)
  42. Make ready Ketchup
  43. Get Kasuri Methi (Dry)
  44. Prepare Fresh Cream
  45. Prepare Salt
Steps to make Dal Makhani,paneer -butter masala,tandoori parathas:
  1. 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.
  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 soft and tender adding more water whenever needed.
  3. 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.
  4. 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.
  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 masala and 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 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.
  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 but it’s very tasty and creamy.Serve dal makhani with naan, roti.
  10. For Paneer butter masala…..In a large 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. Mix well.
  12. 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.
  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 for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
  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 enjoy yourself.

So that’s going to wrap it up for this exceptional food dal makhani,paneer -butter masala,tandoori parathas recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!