How to Make Appetizing Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan

Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan. 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 Learn how to make the BEST restaurant style paneer butter masala with steps on how to make paneer at home!

Punjabi style paneer makhani uses one of Punjabi cuisines most loved ingredients butter. Paneer Makhanwala Recipe with stepwise photos. Paneer Makhanwala is a popular indian curry of cottage cheese cubes in a rich buttery creamy makhani gravy. You can have Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan using 59 ingredients and 15 steps. Here is how you cook it.

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

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

Paneer makhanwala is best served with naan or tandoori rotis. The next best is to serve with as a dal can have mixed vegetables in it. Most of us like panner and paneer butter masala recipe is no exception. Paneer makhani - Learn how to make paneer makhani that is creamy & delicious.

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..

This restaurant style punjabi dish is super simple to make! Paneer makhani goes so well with plain basmati rice, jeera rice, roti, paratha or naan. This restaurant style paneer makhani is an all-time favorite at home. Restaurant Style Dal Makhani is famous for its aromatic flavors. This buttery and creamy dal is one of the most popular Indian dals served in You can enjoy dal makhani with a freshly cooked garlic naan, tandoori roti, or even rice.