For dal makhani

Washed and soaked black gram and kidney beans

In a pressure cooker add black gram and kidney beans along with turmeric and salt

Pressure cooked dal for 15 minutes or 10 to 15 whistle

Now heat butter in a pan add whole dry spices saute until it's aromat

Now add tomatoes along with all the other spices add half cup of water and saute till oil leaves the sides

Now add chopped onion saute till translucent

Add dal and kidney beans along with it's stock add more water if required cooked and slightly mashed it

Now in a serving bowl add dal topped with butter and serve

For paneer tikka gravy

Cut paneer and capsicum in cubes

In a bowl add paneer, capsicum, curd pinch of red chilli and salt mix it well and keep it for 10 minutes to marinate

In a non stick pan toast paneer piece and capsicum piece from all sides

In a pan heat oil add chopped onion saute till translucent

Add tomatoes along with all spices mix well till tomatoes become soft and now add paneer marinated mixture mix well

Cooked for 5 minutes and then served

For chutney

Washed and chopped mint leaves

Soaked tamarind in a water for 1 hour then separate it from seed

In a mixer jar add mint leaves, tamarind, green chilli and salt

Grind in a smooth paste