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Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, dal makhani restaurant style,shahi paneer,butter naan & garlic naan. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan is something which I’ve loved my entire life. They are fine and they look wonderful.

• Naan, Garlic Naan, Butter Naan नान तंदूरी रोटी बटर नान लच्छा No Oven Without Tandoor Kunal Kapur. Dal Makhani - Jeera Rice Combo Recipe Swiggy Zomato Style - CookingShooking. मेरे साथ बनाये बिलकुल होटल जैसी दाल मखनी Hotel or Restaurant style Dal Makhani Recipe.

To begin with this particular recipe, we have to first prepare a few components. You can have dal makhani restaurant style,shahi paneer,butter naan & garlic naan using 59 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan:

1. Take For Dal Makhani–
2. Make ready 3/4 cup whole black urad dal / sabut urad dal
3. Get 1/4 cup kidney beans / rajma
4. Prepare as required water for soaking
5. Prepare 3 cups water, for pressure cooking
6. Get to taste salt
7. Make ready 1-2 tbsp ghee / clarified butter
8. Make ready 1 bay leaf / tej patta
9. Take 2 large tomatoes, finely chopped
10. Make ready 1 tsp ginger-garlic paste
11. Make ready 1/2 tsp turmeric powder
12. Get 1 large onion, finely chopped
13. Make ready 1 tsp coriander powder
14. Get 1/2 tsp cumin powder
15. Take 1 tsp kashmiri chilli powder, or as per your spice level
16. Get to taste salt
17. Prepare 1 cup water, or as required
18. Take 2 tbsp fresh cream, or as required
19. Prepare Few Coriander leaves, chopped
20. Get FOR TEMPERING:
21. Prepare 1 tbsp ghee / clarified butter
22. Prepare generous pinch hing / asafoetida
23. Prepare 2-3 dried red chillies
24. Take 1/4 tsp garam masala
25. Make ready For Shahi Paneer–
26. Get 1 tbsp butter
27. Make ready 2 pods cardamom
28. Take 1 inch cinnamon
29. Prepare 1 pod black cardamom
30. Prepare 3 cloves
31. Take 1 onion, sliced
32. Take 3 clove garlic
33. Make ready 1 inch ginger, chopped
34. Get 2 tomato, chopped
35. Make ready 1 cup water
36. Get 1 tsp salt
37. Prepare FOR CURRY–
38. Take 1 tbsp butter
39. Make ready 1/2 tsp shahi jeera
40. Get 1 bay leaf
41. Make ready 1/4 tsp turmeric
42. Take 1 tsp kashmiri red chilli powder
43. Get 1/4 cup cream / malai
44. Prepare 15 cubes paneer
45. Prepare few threads saffron
46. Take 1/2 tsp kasuri methi, crushed
47. Make ready 1/4 tsp garam masala
48. Take FOR Butter Naan–
49. Prepare 2 cups maida
50. Prepare 1 tsp sugar
51. Get 1 tsp baking powder
52. Get 1/4 tsp baking soda
53. Prepare to taste salt
54. Prepare 1/4 cup curd / yogurt, fresh thick
55. Take 2 tsp oil
56. Take as required lukewater, to knead
57. Take OTHER INGREDIENTS:
58. Prepare 2 tbsp butter
59. Get 1 tbsp coriander leaves, finely chopped,1 tbsp chopped garlic

But one dal that was made only on special occasions was Dal Makhani. Makhani means "buttery", so for this recipe whole black lentils (urad sabut) is. restaurant style dal makhani video recipe finally, dal makhani recipe served in restaurants are usually more creamy and will be difficult to eat more. i have kept it limited to enjoy the real flavours. ideas or thali recipes lunch recipes masala recipes no onion no garlic paneer recipes paratha recipes. Paneer Makhani Recipe with step by step photos. Succulently cooked cottage cheese cubes in a smooth The flavors of this dish is more home style and its not a restaurant style recipe.

Instructions to make Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan:

1. Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. - Add enough water and soak overnight or at least for 8 hours. - rinse the dal in running water and transfer it into a cooker. add 3 cups of water. - Also, add some salt to taste. - Close the lid and pressure cook on a medium flame for 5 whistles or till the dals are cooked completely.
2. In a large kadhai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant. - then add finely chopped onions and saute till they change in colour. - Once onions are done, add ginger-garlic paste. saute till the raw smell disappears completely. - Now add chopped tomatoes and cook till they are soft.
3. Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. Cook the masalas for a minute. - once the masalas start releasing oil from sides, add cooked dal and give a good stir. - adjust the consistency by adding 1 cup of water or as required. - Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
4. To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
5. Heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing. - Also add dried chillies,and garam masala fry for 2-3 seconds.
6. And immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour. - serve dal makhani with garlic naan.
7. For Shahi Paneer. firstly, in a kadai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves. - Now add 1 onion, 3 clove garlic and 1 inch ginger. - Saute slightly until onion softens. - Further, add 2 tomato and saute slightly.
8. Also add 1 cup water and 1 tsp salt. mix well. - cover and boil for 20 minutes or until it softens completely. - cool completely 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.
9. In a large kadai heat 1 tbsp butter and saute ½ tsp shahi jeera and 1 bay leaf. - Keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder. - Saute slightly until the spices turn aromatic. - Add in the prepared tomato-onion puree and mix well.
10. Further, add ¼ cup cream and mix until everything is well combined. - Add in 15 cubes paneer, few threads saffron and mix well. - Cover and simmer for 5 minutes or until flavours are absorbed well. - Now add ½ tsp kasuri methi and ¼ tsp garam masala. mix well. - Finally, enjoy shahi paneer with butter Naan or garlic naan.
11. For butter Naan.. firstly, knead the dough for 10 minutes with ingredients listed for dough, cover with a moist cloth and rest for 2 hours in a warm place, after 2 hours, knead the dough slightly..to remove if any air present in the dough, pinch a ball sized dough.
12. Gently roll to oval shape using a rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size. Place chopped coriander leaves and onion seeds over the Naan and roll again. For garlic naan place chopped garlic. - grease with water over naan.
13. Now place the Naan in the tray of electric Tandoor which is already hot.Keep for 8-9 minutes or till the Naan isn’t ready.Keep watching in between.
14. Now remove the Naan from the Tandoor also brush with some butter very gently.
15. Serve hot butter and garlic Naan with Dal Makhani and Shahi paneer.

Paneer makhani is best served with rotis, parathas or with naans. I served with naan and a side veggie salad. Restaurant Style Dal Makhani is famous for its aromatic flavors. This buttery and creamy dal is one of the most popular Indian dals served in You can enjoy dal makhani with a freshly cooked garlic naan, tandoori roti, or even rice. For a good presentation, you can decorate each serving bowl with some.

So that is going to wrap it up with this special food dal makhani restaurant style,shahi paneer,butter naan & garlic naan recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!