Restaurant style Daal Makhni

Make restaurant style daal makhni at home and enjoy with family. #HappyCookingToYou #FoodFusion #Knorr

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Ingredients:

Sabut mash daal (Whole black lentil) 1 Cup (soaked for 3-4 hours)
Lobia (Black eye beans) ½ Cup (soaked for 3-4 hours)
Pani (Water) 1 litre or as required
Pani (Water) as required
Tamatar (Tomatoes) 3 medium
Cooking oil 1/4 Cup
Darchini (Cinnamon sticks) 2
Tez paat (Bay leaves) 2
Zeera (Cumin seeds) 1 tsp
Pyaz (Onion) chopped 1 medium
Adrak lehsan paste (Ginger garlic paste) 1 tbs
Knorr Chicken cubes 2
Lal mirch powder (Red chili powder) 1 tsp or to taste
Haldee powder (Turmeric powder) ½ tsp
Dhania powder (Coriander powder) 1 & ½ tbs
Namak (Salt) ½ tsp or to taste
Kashmiri lal mirch (Kashmiri red chili) powder 1 & ½ tsp
Garam masala powder 1 tsp
Hari mirch (Green chilies) 1-2
Adrak (Ginger) julienne 1 inch piece
Pani (Water) ½ Cup or as required
Kasuri meethi (Dried fenugreek leaves) 1 tbs
Makhan (Butter) 2 tbs
Hara dhania (Fresh coriander) chopped

Directions:

In pressure cooker,add whole black lentil,black eyed beans,water and bring it to boil,cover and cook until tender (approx. 40-50 minutes) then blend with the help of the blender & set aside.

Cut tomatoes slightly with the help if the knife.

In saucepan,add water,add tomatoes and blanched/boiled for 4-5 minutes then strain and remove skin.

In grinder,add blanched tomatoes and grind to make a puree & set aside.

In wok,add cooking oil,cinnamon,bay leaf,cumin seeds and mix.

Add onion and fry until light golden.

Add ginger garlic paste and mix well.

Add blanched & grinded tomatoes and mix well.

Add chicken cubes and mix well for 2 minutes.

Add red chili powder,turmeric powder,coriander powder,salt,Kashmiri red chili powder,garma masala and mix well for 2-3 minutes.

Add green chilies,ginger and mix well.

Now add grinded lentil mixture and mix well.

Remove bay leaves.

Add water,mix well and cook on low flame for 8-10 minutes.

Add dried fenugreek leaves and mix well.

Add butter,fresh coriander,cover and simmer for 2 minutes.

Garnish with butter,cream & serve!

Ajza:

Sabut mash daal (Whole black lentil) 1 Cup (soaked for 3-4 hours)
Lobia (Black eye beans) ½ Cup (soaked for 3-4 hours)
Pani (Water) 1 litre or as required
Pani (Water) as required
Tamatar (Tomatoes) 3 medium
Cooking oil 1/4 Cup
Darchini (Cinnamon sticks) 2
Tez paat (Bay leaves) 2
Zeera (Cumin seeds) 1 tsp
Pyaz (Onion) chopped 1 medium
Adrak lehsan paste (Ginger garlic paste) 1 tbs
Knorr Chicken cubes 2
Lal mirch powder (Red chili powder) 1 tsp or to taste
Haldee powder (Turmeric powder) ½ tsp
Dhania powder (Coriander powder) 1 & ½ tbs
Namak (Salt) ½ tsp or to taste
Kashmiri lal mirch (Kashmiri red chili) powder 1 & ½ tsp
Garam masala powder 1 tsp
Hari mirch (Green chilies) 1-2
Adrak (Ginger) julienne 1 inch piece
Pani (Water) ½ Cup or as required
Kasuri meethi (Dried fenugreek leaves) 1 tbs
Makhan (Butter) 2 tbs
Hara dhania (Fresh coriander) chopped

Directions:

Pressure cooker mein sabut mash daal,lobia aur pani dal ker ubal lein aur dhak ker gul janay tak paka lein (approx. 40-50 minutes) phir blender ki madad sa blend ker lein & side per rakh dein.

Tamatar mein knife ki madad sa slightly cut laga lein.

Saucepan mein pani aur tamatar dal ker 4-5 minutes kliya blanched/boiled karein phir strain ker lein aur skin ko nikal lein.

Grinder mein blanched tamatar dal dein aur grind ker ak puree tayyar ker lein & side per rakh dein.

Karhai mein cooking oil,darchini,tez paat aur zeera dal ker mix karein.

Pyaz dal dein aur light golden hunay tak fry ker lein.

Adrak lehsan paste dal ker ache tarhan mix karein.

Blanched & grinded tamatar dal ker ache tarhan mix ker lein.

Chicken cubes dal ker 2 minutes kliya mix ker lein.

Lal mirch powder,haldee powder,dhania powder,namak,Kashmiri lal mirch powder aur garam masala dal ker 2 minutes kliya ache tarhan mix ker lein.

Hari mirch aur adrak dal ker mix ker lein.

Ab grinded daal ka mixture dal ker ache tarhan mix ker lein.

Tez paat ko nikal lein.