Restaurant style dal makhani recipe

Preparation time for restaurant style dal makhani -40 minutes
Serving-6

Ingredients for restaurant style dal makhani

• Whole black gram-100 gm(Soaked for 7-8 hours)
• Split bengal gram(chana dal)- 50 gm(soaked it for 7-8 hours)
• Chopped ginger-2 inch
• Chopped green chilli-2
• Finely Chopped onion-2 (medium)
• Grated garlic-12 to 15
• Grated ginger-2 inch
• Tomato puree-100 gm (1 cup)
• Fresh cream-100 gm
• Butter/ghee-50 gm
• Turmeric powder-1 tsp
• Red chilli powder(kashmiri)-1 tsp
• Garam masala powder-1/2 tsp
• Salt to taste

Method:

• Add soaked black gram and split bengal gram in a pressure cooker.
• Add 1.5 glass of water and 1/2 tsp salt, close the lid and boil it for 5-6 whistle on high flame.
• Turn off the flame and let the pressure cooker cool down.
• Heat a pan, keep the flame on medium and add butter, let it melt.
• Add grated garlic and ginger, fry it for a minute.
• Add chopped onion, fry it for 3-4 minutes.
• Add turmeric powder and red chilli powder, fry it for few seconds with onions.
• Add tomato puree, mix it and cook it for 2-3 minutes.
• Add boiled dal, mix it and cook it for 2 minutes, keep stirring.
• Reduce the flame to low-medium, add one glass of water, cover the pan and cook it for 5-7 minutes.
• Add cream and mix it, add salt and garam masala powder, cover the pan and cook it for 2-3 minutes.
• Turn off the flame, garnish with butter and cream, restaurant style dal makhani is ready to serve, serve hot.