Presenting the recipe of Dal Makhani. It is a fancy Dal Makhani Recipe that is available in mostly all the Indian Restaurants.
Fancy doesn’t mean it is not delicious, it is, but it also looks good on the plate.
Which makes it the best recipe for special guests or special days. When you just want to enjoy the home cooked food but still want to have something special.
Follow the step by step process mentioned below to prepare delicious restaurant-style Dal Makhani at home. Wath the full video of the preparation of the recipe.
Restaurant Style Dal Makhani at Home
Ingredients
- 1 cup whole urad dal soaked overnight
- 2 tbsp Kidney bean soaked overnight2
- 2, chopped Onion
- 1 cup Tomato puree
- 1 tbsp Cream
- 3 tbsp Vegetable oil
- 1 tbsp Butter
- 2 Bay leaf
- 1/2 inch piece Cinnamon stick
- 1 teaspoon Cumin seeds
- 3 Cloves
- 2 Cardamom green
- 1 tbsp Ginger-garlic paste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- to taste Salt
- 1/2 teaspoon Fenugreek leaves
- 1 teaspoon Garam masala powder
- 2 tbsp chopped Coriander leaves
Instructions
- In a pressure cooker, add soaked dal, kidney bean, water, and salt.
- Close the lid of a pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for 8-10 minutes.
- Open the cooker, and mash the dal with a spatula to get the velvety texture.
- Heat pan with oil and butter. Saute with cumin seeds, bay leaf, cinnamon stick, cardamom green, and cloves.
- Add onion, fry till it is translucent in color.
- Add ginger-garlic paste and cook for 30 seconds to 1 minute or till the raw smells gone.
- Add tomato puree, cook for 3-4 minutes on medium to low flame.
- Add red chili powder, turmeric powder, salt, and Garma masala powder. Mix it well and cook for another 2-3 minutes.
- The spices are ready to mix in the dal.
- Add cooked dal in the wok, mix it well.
- Add fenugreek leaves and 1/ 2 tsp garam masala powder. Mix it well. Cook covered on medium-low flame for 2-3 minutes. Switch off the stove.
- Add cream and mix it well.
- Add chopped coriander leaves. Delicious homemade dal makhani is ready to serve. Serve hot with Naan or chapatti.
Watch the Video Preparation
Steps
In a pressure cooker, add soaked dal, kidney bean, water, and salt.
Close the lid of a pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for 8-10 minutes.
Open cooker, and mash the dal with spatula to get the velvety texture.
Heat pan with oil and butter. Saute with cumin seeds, bay leaf, cinnamon stick, cardamom green and cloves.
Add onion, fry till it is translucent in color.
Add ginger-garlic paste and cook for 30 seonds to 1 minutes or till the raw smells gone.
Add tomato puree, cook for 3-4 minutes on medium to low flame.
Add red chili powder, turmeric powder, salt, and Garma masala powder. Mix it well and cook for another 2-3 minutes.
The spices are ready to mix in the dal.
Add cooked dal in the wok, mix it well.
Add fenugreek leaves and 1/ 2 tsp garam masala powder. Mix it well. Cook covered on medium-low flame for 2-3 minutes. Switch off the stove.
Add cream and mix it well.
Add chopped coriander leaves. Delicious homemade dal makhani is ready to sreve. Serve hot with Naan or chapatti.
