For dal makhni

Wash and rinse urad dal and rajma in a large bowl. Soak in 3 cups water overnight.

Further, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt.

Add around 3.5 cups water. Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles.

Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers.

Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.

To make the masala, in a large pot/pan, heat 1 tablespoons butter and 1 tablespoon ghee on medium heat.

Once the butter melts and is hot, add the fine onion.

Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn’t burn and keep heat on medium.

Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.

Add the tomato puree and mix.

Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.

Add garam masala, kashmiri red chili powder, coriander powder and salt, dal makhni masala. Mix to combine.

Now add the boiled dal (which had been simmering for around 10 to 15.

Let it simmer on low heat uncovered for around 45 minutes.

You will also need to add water. I added total of 1.5 cups water as the dal was simmering.

Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.

Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now.

Garnish dal makhani with more cream and Enjoy!

Sahi paneer

Firstly, in a kadai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves, bay leaf.

Now add onion, clove garlic and 1 inch ginger.

Saute slightly until onion softens.

Further, add 2 tomato and cashew nuts saute slightly.

Also, add 1 cup water and 1 tsp salt. mix well.

Cover and boil for 20 minutes or until it softens completely.

Cool completely, discard bay leaf and transfer to a blender. blend to smooth paste without adding any water.

Sieve the puree making sure the puree is smooth and silky. keep aside.

In a large kadai heat 1 tbsp butter and saute Jeera.

Keeping flame on low add chilli powder.saute slightly until the spices turn aromatic.

Add in the prepared puree and mix well.

Further, add cream and mix until everything is well combined.

Add in cubes paneer, few threads saffron and mix well.

Cover and simmer for 5 minutes or until flavours are absorbed well.

Now add kasuri methi and mix well.

Finally, enjoy shahi paneer.

Serve Dal makhni and Sahi paneer serve with chapati and rice and enjoy with your family and friends.