Dal Makhani


Dal Makhani


Cuisine Style: North India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice, Chapathi, naan | Type : Gravy, kulambu, Curry, Masala

Ingredients

  • Boiled Rajma* [Red kidney beans] and black gram - 2 cups
  • Tomato puree - ½ cup
  • Add cashew nut paste - ¼ cup
  • Fresh Cream - ¼ cup
  • Cumin seeds - 1 tsp
  • Onion [grated] - ¼ cup
  • Ginger and garlic - 1 tbsp each
  • Green chilli - 1
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tbsp
  • Add garam masala - 1 tbsp
  • Cumin powder [dry roasted and ground] - 1 tbsp
  • Coriander powder [dry roasted and ground] - 1 tbsp
  • Pepper powder - ½ tsp
  • Add nutmeg scraps [fresh] - ¼ tsp
  • Kasoori methi powder - 1 tbsp
  • Green cardamom powder - 1 tsp
  • Chopped coriander leaves - 2 tbsp
  • Sugar - a pinch
  • Salt to taste
  • Butter - 2 tbsp
  • Oil - 2 tbsp
  • Water as needed

*Boil and drain the water and keep the water for later use

Preparation

  • Heat butter and oil in a pan then add cumin seeds and onion. Once onion turns to light brown add ginger, garlic and green chilli sauté gently
  • Add tomato puree, turmeric powder and red chilli powder mix well. Cover it and cook till raw smell out from tomato puree
  • Now add cashew nut paste sauté well. Then add boiled rajma and black urad dal stir for 2 minutes. Add rajma’s drained water then add cashew nut paste mix well
  • Add cumin powder, coriander powder, pepper powder and garam masala powder & mix well
  • Add fresh cream, green cardamom powder, salt, sugar, nutmeg scarps and kasoori methi powder & mix well. Once gravy is ready cut of heat and garnish with chopped coriander & butter serve hot with roti, naan, rice, chapathi, paratha, idly or dosa

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