Easiest to Prepare Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan Yummy

Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan. Paneer makhani recipe restaurant style also known as Paneer Butter Masala is a sweetened rich creamy paneer curry cooked in tomato gravy. Butter Paneer Masala aka BPM, Paneer Makhanwala, Paneer Makhani. There are many names of Garlic Naan – Butter Paneer Masala Combo Recipe in Zomato Swiggy Style – CookingShooking Shahi Paneer Recipe – Restaurant Style Cottage Cheese Curry

Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan Punjabi style paneer makhani uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Serve restaurant style paneer makhani with rotis or parathas. Cooking Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan is a fun thing, moreover it ends up being a lot more unique value if you prepare it on your own. By using the complying with 59 active ingredients, you can begin cooking 15 steps. observe the following section for you to start cooking instantly.

Ingredients requirements Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan

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

Shahi paneer recipe – Delicious, rich & creamy restaurant style shahi paneer. Shahi dishes originated in the royal kitchens of the Mughals and were Restaurants serve shahi paneer made in different styles, some even use tomatoes. The recipe shared here does not use tomatoes but I have. Learn how to make the BEST restaurant style paneer butter masala with steps on how to make paneer at home!

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

  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..

Just in case you are wondering, paneer butter masala is also known as paneer makhani. They are made in a tomato based gravy and use oodles of butter and cream which gives. Creamy and buttery Restaurant Style Dal Makhani! Black lentils cooked with butter and cream and simmered on low heat for that unique flavor! Makhani means "buttery", so for this recipe whole black lentils (urad sabut) is cooked with lot of butter and cream.

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