Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, dal makhani restaurant style,shahi paneer,butter naan & garlic naan. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

The Paneer Makhani Recipe is an all time favorite north Indian dish that is cooked in a rich tomato based gravy. The subtle blend of spices like cardamom, dried fenugreek leaves and the cream adds to the richness and flavor to the Makhani recipe. Serve the Paneer Makhani with an Indian bread of your choice for a cozy and quick weeknight dinner.

Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan is something which I’ve loved my entire life.

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

Related: Restaurant Style Paneer Do Pyaza Recipe. You may also like these restaurant-style recipes: Restaurant Style Dal Makhani; Restaurant Style Tadka Dal; Restaurant Style Shahi Kaju Curry ; Restaurant Style Chole Masala ; Restaurant Style Paneer Butter Masala For that restaurant style taste smoky aroma and flavor is the key. Like I mentioned above the smoky aroma in the dal makhani comes from slow simmering and cooking dal makhani on wooden or charcoal fires or embers. To replicate this smokiness in the dish, I have two tried and tested methods for you.

Steps 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.

If you are someone who loves the authentic style of Dal Makhani, then we suggest you to use ghee instead of sunflower oil. Once the bhuna masala is ready you can add the pressure cooked Rajma and dal, and bring to boil. And the one ready at dwelling shouldn't be overtly loaded with cream and synthetic flavors. This dal makhani recipe yield completely creamy, thick and luscious dal with out spending hours close to the gasoline range. Serve these homemade garlic naan with dal makhani or butter paneer!

So that’s going to wrap this up for this exceptional food dal makhani restaurant style,shahi paneer,butter naan & garlic naan recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!