Tilted Brush Stroke
By Neha Mathur
Made in a traditional pressure cooker
Lightly crush green cardamoms, black cardamoms, cinnamon, cloves, and black peppercorns in a mortar and pestle.
Add the crushed whole spices, bay leaves, and dry red chilies to hot ghee in a skillet and let them crackle for 4-5 seconds.
Add onions and fry till they are lightly browned (8-10 minutes).
Add tomato puree to the skillet and fry for 2-3 minutes.
Now add ginger and garam masala powder and cook for another 2 minutes.
Add the cooked and mashed dal to the skillet. Reduce the heat to low and cook for 20-25 minutes. Keep stirring at regular intervals. Add some water if the dal is too thick and bring it to a boil.
Add butter and heavy cream and cook for 2 minutes. Check for salt.
Add Kasuri methi and cook for another minute.
Garnish with heavy cream swirls and chopped cilantro and serve!
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YOUR Dal Makhani IS READY!
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Dal makhani can be stored in a clean and dry airtight container in the refrigerator for about 4 to 5 days.
. Freeze it for up to
in freezer-safe containers.
All Work Should Be Play