- 2 tablespoon soaked overnight red kidney beans.
- 1 teaspoon Red chilli powder.
- 4 tablespoon butter.
- 1 large chopped onion.
- 1/2 cup tomato puree.
- 1/2 cup fresh cream.
- 1/2 teaspoon ginger paste.
- 1 pinch salt.
- 2 inch chopped ginger.
- 1 tablespoon sunflower oil.
- 2 medium sliced & slit green chilli.
- 1 teaspoon garam masala powder.
- 1/2 cup soaked overnight urad dal.
- 1/2 teaspoon garlic paste.
How to make :
Soak sabut urad & rajma overnight in three cups of water. Drain it & pressure cook it, in 4 cups of water with a pinch of salt. This makes the rajma & dal a little soft.
Take one kadhai on medium flame, then heat the oil & add some cumin seeds. Once the cumin seeds crackle you can add half ginger-garlic paste & stir for some time. You can now add some onions, chopped green chillies & tomato puree, fry until the mix turns golden. You can accentuate the taste of this recipe by adding one tablespoon almond paste, which you can prepare with soaked almond. This will make the recipe more creamy. If you are someone who loves the authentic style of Dal Makhani, then we suggest you to use ghee instead of using oil.
Once the bhuna masala is ready you can add the pressure cooked Rajma & dal, bring it to boil. If you want your Dal Makhani to be smooth, you can grind the masala first & then add the dal & Rajma.
Now, add some garam masala & salt as per your taste. Stir well & bring to boil, if you think that the paste is too thick you can add some water. Then add some fresh cream to this recipe & stir well. This will make your Dal Makhani creamy & delicious. Garnish this recipe with fresh cream & freshly chopped coriander leaves. You can serve this indulgent recipe with naan, jeera rice & tandoori roti. Do not forget to add a dollop of butter in the bowl.