Dal Makhani Recipe | Dal Makhani In Restaurant Style

About the recipe- Dal makhani is a dish originating from the Indian subcontinent. This is famous in Punjab region. The primary ingredient is whole gram black lentil. The buttery taste makes it lip smacking. The dish gets its richness from cream, the smooth gravy and mashed dal, it is also considered as a popular dish from Punjabi cuisine. Make this recipe at your home and enjoy with your family. Today I am making this dal makhani in restaurant style. Let’s know how to make it at home.

Necessary Ingredients Required For Dal Makhani

  • Black gram lentil or urad = 1 cup, soaked for 2 to 3 hours
  • Kidney beans = 2 tbsp
  • Water = as required
  • Butter = 2 tbsp
  • Garlic and ginger paste = 2 tsp
  • Kashmiri red chili powder = 1 tsp
  • Tomato puree = 1/2 cup
  • Salt = as per taste
  • Fresh Cream = 1 tbsp
  • Oil = 2 tsp, for tempering
  • Garlic = 1/2 tsp, finely chopped, For tempering

How To Prepare In Easy Steps

Step 1

Wash soak pulse for 2 to 3 times in water.

Step 2

Take a pressure cooker, add kidney beans, urad and 3 cups of water. Cover the lid and let them boil until it becomes soft or 4 to 5 whistle.

Step 3

Mash them with the help of masher and then remove the black water with the help of spoon.

Step 4

Now take a pan, pour butter in it and let it heat. Then add ginger and garlic paste and saute it for few seconds.

Step 5

Add kashmiri red chili powder and tomato puree. Continuously stir it so that it should not burn.

Step 6

Cook it until oil starts separating from tomato.

Step 7

Now add salt, mix it well and then add dal in a mixture and give it a nice stir.

Step 8

Cook it for 4 to 5 minutes.

Step 9

Add water as your required consistency. Mix it well and cook it for 2 to 3 minutes.

Step 10

Take a pan, pour oil in it and heat it up.

Step 11

Add chopped garlic in it and saute it for few seconds.

Step 12

Now give tempering to dal.

Turn the flame off and then add fresh cream.

Serve it hot with butter naan or jeera.

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