Dal Makhani - By Vahchef @ Vahrehvah.com

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak black urad dal and rajma for one hour (optional if using a pressure cooker).

In a pan, add a little oil and heat it.

Once hot, add cumin seeds and let them splatter.

Add whole garam masala (cloves, cardamom, cinnamon, bay leaf) and let it splatter slightly.

Add ginger garlic paste and cook for a moment.

Add tomato puree and cook slowly for about 5 minutes until well cooked.

Add chilli powder, coriander powder, and salt; cover with a lid to prevent splatter.

Once the tomato mixture is well cooked, add butter and mix.

Add the soaked dal (drained of water) to the mixture and stir well.

If the dal is too thick, add some water to bring it to a boil.

Let the mixture cook slowly, stirring occasionally to prevent burning.

After it comes to a boil, add kasturi methi powder and mix well.

Cover and let it cook on low heat for 30 minutes, stirring every few minutes.

After about 40 minutes of cooking, when the dal is thick, add half a cup of cream and mix well.

Cover and simmer for another 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens