Sunday 30 April 2017

Daal Makhani

Daal Makhani is an all-time favorite dish of Punjab. It is made with onion & tomato based gravy and is mildly spiced. Below is my way of cooking simple Daal Makhani, very easy & tasty recipe. Daal Makhani taste best with Jeera rice or plain steamed basamati rice.


2 cup black daal soak in overnight in water
1/2 cup rajma soak in overnight in water
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 bowl chopped onion
2 tablespoon chopped ginger, garlic and green chili
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala power
few whole garam masala - 2 green and black cardamom, 4 clove, 4 bay leaves, 2 cinnamon stick.
4 tablespoon ghee
2 tablespoon daal makhani powder
2 chopped tomatoes
4 tablespoon cream
1/2 cup milk
1 cup water


Take overnight soaked black daal and rajma in a cooker and add salt, turmeric powder, cumin powder, red chili powder, garam masala powder and 2 cup water. Pressure cook it on high heat for 10-15 minutes  5 to 6 whistles)

Heat 2 tablespoon ghee in other pan add cumin seeds,coriander seeds, chopped onion. ginger, garlic and green chili and fry it for 2 to 3 mins.

Add chopped tomato in it mix well and cook it for 4 to 5 mins.

Put this fried masala to the boiled daal , cream and mix well.

Add daal makhani masala to it and keep it on low flame 30 to 35 min.

Once its becomes soft and cooked properly, add milk in it and keep it for another 5 min in low flame .

Heat ghee in a small pan add whole garam masala and roast it for 1 min.

Put it in the cooked daal and cover it with lid and keep aside for 2 min.

Serve with jeera rice.

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