Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans combined with fresh cream (malai), spiced and cooked to get a creamy texture that enhances the flavor of the dish.
Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency
2heat oil in a heavy bottom pan.
3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
5. Add ginger-garlic paste ,turmeric andadd tomato puree and cook well for 10 min in medium flame covered.
6. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cream and cook for 10 minutes.
9. Dal Makhni is ready to serve. you can increase the dal to tomato ratio if you want
Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency
2heat oil in a heavy bottom pan.
3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
5. Add ginger-garlic paste ,turmeric andadd tomato puree and cook well for 10 min in medium flame covered.
6. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cream and cook for 10 minutes.
9. Dal Makhni is ready to serve. you can increase the dal to tomato ratio if you want
Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency
2heat oil in a heavy bottom pan.
3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
5. Add ginger-garlic paste ,turmeric andadd tomato puree and cook well for 10 min in medium flame covered.
6. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cream and cook for 10 minutes.
9. Dal Makhni is ready to serve. you can increase the dal to tomato ratio if you want