Dal Makhani (Restaurant Style)

Name: Dal Makhani (Restaurant Style)
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup whole black gram (sabut urad); 4 tsp kidney beans (rajma); 5 tsp ghee; 1 tsp cumin seeds; 1/2 tsp cumin powder; 1 tsp coriander powder; 1 tsp red chilli powder; 1/2 tsp garam masala; 1 tbsp gram flour; 5 tbsp cream; 3 tsp butter; 1 onion (chopped); 1 cup tomato puree; 1 tsp ginger paste; 1/2 cup coriander leaves; To taste salt

Anjali Anil Jain @anjalijain

Udaipur

#Np
Dal Makhani is a fantastic creamy dal in Punjabi delicacy. Also rich in Protein. Family loves it a lot but always had in restaurant. First time tried at home and the result came out super tasty.

Anjali Anil Jain @anjalijain

Udaipur

#Np
Dal Makhani is a fantastic creamy dal in Punjabi delicacy. Also rich in Protein. Family loves it a lot but always had in restaurant. First time tried at home and the result came out super tasty.

Saved

Ingredients

1 hr

3 servings

1 cupwhole black gram (sabut urad)
4 tspkidney beans (rajma)
5 tspghee
1 tspcumin seeds
1/2 tspcumin powder
1 tspcoriander powder
1 tspred chilli powder
1/2 tspgaram masala
1 tbspgram flour
5 tbspcream
3 tspbutter
1onion (chopped)
1 cuptomato puree
1 tspginger paste
1/2 cupcoriander leaves
To tastesalt

Saved

Steps

1 hr

1

Wash and soak whole black gram and kidney beans over night. Now pressure cook Black gram and kidney beans adding water and salt till 5 whistles at high flame. After that cook for 15 minutes at low flame.
2

Now take ghee in a pan at medium flame. Add cumin seeds. Now add chopped onion and cook for 2 minutes. Now add ginger paste and cook for a minute. Now add cumin powder, red chilli powder, coriander powder, garam masala and gram flour. Cook for 2-3 minutes at low flame.
3

Now add tomato puree and salt. Cook for 10 minutes at low flame. Now add coriander leaves.
4

Now add cream and cook for 2-3 minutes again.
5

Now add boiled black gram and kidney beans. Cook for 20-25 minutes at low flame by adding butter and water. Now spicy restaurant style Dal Makhani is ready to eat. Serve it with butter naan by garnishing with butter, cream and coriander leaves.