Monday, 28 January 2013

Daal Makhni


1. 1 cup whole black gram (soaked overnight)
2. 1/2 cup kidney beans (rajma) (soaked overnight)
3. 2 tbsp pure ghee
4. 1/2 tsp cumin seeds.
5. 2 tsp ginger-garlic paste
6. Half cup tomato puree
7. 1 tsp red chili powder
8. 1 tsp black pepper powder.
9. 1/2 tsp garam masala
10. 40 g butter
11. 150 ml fresh cream
12. 1 tsp dried fenugreek leaves (kasuri methi)
13. Salt to taste


1. Pressure cook the daal and rajma on low flame for about 25-30 mins.
2. Heat ghee in pan. Add the cumin seeds, when they start to splutter, add ginger-garlic paste and saute for 2 mins.
3. Add the tomato puree and cook till the raw smell is gone. Add all the spices and salt. Add the cooked daal.
4. Stir on low flame, add butter and stir continuously. Add the fresh cream and fenugreek leaves.
5. Cook on low flame for 10-15 mins, finish with garam masala. 


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