Dal Makhani Hebbars Kitchen Food

VEG MAKHANWALA RECIPE | VEGETABLE MAKHANWALA | VEG MAKHANI RECIPE

Steps:

• firstly, in a large kadai heat butter and saute vegetables along with salt.
• furthermore add capsicum and continue to saute.
• cover and simmer for 2 minutes.
• remove and keep aside.
• further, in a kadai heat butter.
• add bay leaf and cumin seeds. saute till they turn aromatic.
• also add in tomato - cashew paste.
• saute for 5 minutes stirring continuously.
• saute till the tomato paste thickens and oil separates from sides.
• also add in spices, sugar and salt to taste.
• saute on low flame for a minute.
• furthermore add 1.5 cups of water.
• mix well and get to a boil.
• add fried vegetables and mix well.
• cover and simmer for 10 minutes.
• further add cream, garam masala, kasuri methi and coriander leaves.
• finally, serve veg makhanwala with roti, naan or kulcha.

PUNJABI DAL MAKHANI

Steps:

• Soak whole black urad and rajma overnight in 3-4 cups of water.
• Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
• Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
• Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
• Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
• Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
• Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
• Serve hot with Naan or Paraatha.
• Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.

DAL MAKHANI

Steps:

• Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
• Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
• Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
• Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!