Recipe of Super Quick Homemade Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan

Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan.

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, dal makhani restaurant style,shahi paneer,butter naan & garlic naan. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It's simple, it's quick, it tastes delicious. Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan is something that I've loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook dal makhani restaurant style,shahi paneer,butter naan & garlic naan using 59 ingredients and 15 steps. Here is how you can achieve it.

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

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

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..

So that's going to wrap this up for this special food dal makhani restaurant style,shahi paneer,butter naan & garlic naan recipe. Thanks so much for your time. I'm confident 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!

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