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Dal makhani restaurant style recipe

Ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
¾ cup whole urad dal, 140 grams
¼ cup rajma, 40 grams
3 cups water for pressure cooking, 750 ml
1 medium onion or 50 grams onion or ½ cup finely chopped onions
1 or 2 green chilies, chopped
2 tsp ginger garlic paste or 6 to 7 garlic + 1 inch ginger, crushed to a paste in mortar-pestle
2 large tomatoes or 200 grams tomatoes, pureed or 1 cup tomato puree
½ tsp cumin seeds
2 to 3 cloves
2 to 3 green cardamoms
1 black cardamom
1 inch cinnamon
1 small to medium tej patta/bay leaf
½ tsp red chili powder
2 to 3 pinches of nutmeg powder or grated nutmeg
1 cup of water or add as required
¼ to ? cup low fat cream, 25% to 30% fat
½ tbsp low fat cream for garnish
¼ tsp kasuri methi/dry fenugreek leaves, crushed
3 tbsp butter, salted or unsalted
salt as required
for dhungar method: (optional)
1 small piece of charcoal
½ to ? tsp oil

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