Dal Makhani | Restaurant Style Recipe
Dal Makhani | Restaurant Style Recipe is a mouthwatering dish requires black gram and kidney beans. The dal is cooked with onion-tomato based gravy which is called makhani gravy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zaykakatadka.com.
Cooking tools:
- Pressure cooker
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Colander
- Mixing bowl
- Serving bowl
Ingredients
- Sabut Urad Dal/Whole Black Gram - 1 Cup
- Rajma/Kidney beans - 1/2 Cup
- Green cardamom - 1
- Black cardamom - 1
- Black Pepper corns - 4 to 5
- Jeera/Cumin - 1 Teaspoon
- Dalchini/Cinnamon - 1 stick
- Bay leaf/Tej patta - 2
- Oil - 1 Tablespoon
- Butter - 1 Tablespoon
- Ginger-Garlic paste - 1 Tablespoon
- Onion - 1 big sized sliced
- Tomato - 4 medium sized chopped
- Green chilli - 1
- Red Chilli Powder - as per taste
- Coriander powder - 1Tablespoon
- Kasuri methi/Dry Fenugreek leaves - 1 Teaspoon (dry roasted and powdered)
- Fresh cream - 1 Tablespoon + For garnishing
- Garam Masala/All spice mix - 1 Teaspoon
- Salt - as per taste
- Coriander leaves - for garnishing
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