For Naan dough In a mixing bowl take ¼ cup fresh curd or yogurt

Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.

Mix all the ingredients very well till the sugar dissolves.
Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.

Mix again with a spoon so that the salt is evenly distributed in the flour.
Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.

Add ¼ to ⅓ cup water or add as required.
First mix and then begin to knead.

Knead to a smooth dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.

Flatten the dough and spread some oil all over the dough. Place in the same bowl.
Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

For dal makhani : soaked the dal and rajma overnight. Take pressure cooker add soaked dal, half tsp ginger garlic paste half tsp salt and cooked till 4 5 whistle.

For tarka: take 3 tsp oil in a pan add little bit of cumin seed and coriander powder. Add chopped onion fry till transparent add little bit ginger garlic paste fry it also. Add tomato puree after 2 minutes. Add all spices and 3 tsp water to mix everything.

When tomato releases oil which means tomato puree is cooked. Take this tarka into pressure cooker and mix with dal. Makhani very well. Adjust the consistency of gravy.

Cooked till 1 whistle after that lower the flame and cooked dal slowly for 20 25 minutes. In a cup add 2 tsp cream or malai 3 4 tsp milk mix them and add into dal. Add crushed kasuri methi with garam Masala.

For naan: Make medium-sized balls from the dough.

Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.

Roll into a 6 to 7 inches elongated circle.
Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.

Serve this panjabi meal in lunch enhance this taste with steamed rice. Drop some butter or cream before serving.