Guide to Training Yummy Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic NaanThat works

Brand new Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan promo. Friends aaj hum Shahi Paneer banayengay Restaurant Style. Yeh Video ki recipe bohot hi unique hai so isliye aap isse jarur try karna. Shahi Paneer is very healthy as it consist of Paneer (Good.

Dal makhani aka 'maa ki dal' is a side dish which is well known for its silky, melt-in-mouth texture and the classic and aromatic flavors. In simple words, I can say that this is one of the most exotic recipes from the Punjabi cuisine. Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. You cook broiling grill Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan using 59 prescription and 15 so. Here is how you get there.

program of Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan

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

Originating with the creamy delicacies of Mughlai cuisine (hence the term "shahi", in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a. See more ideas about Paneer, Paneer makhani, Indian food recipes. You can pair it with gravy dishes like Dal Makhani or even Butter Chicken. For making that perfect naan at home, make sure the flour you use has high gluten-content in it.

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

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..

I am sure no restaurant or party menu would be complete without this recipe. Paneer Makhani or shahi paneer is the king of all Paneer recipes. Paneer chunks combined with a delicately flavored sauce made with tom. Restaurant style Paneer Makhani consists of Paneer (cottage cheese cubes) cooked in a buttery, rich and creamy tomato-cashew sauce. In this recipe, Makhani refers to the smooth and silky curry as well as the generous amount of butter used in the recipe.