This dal makhani recipe is rich, creamy and loaded with flavor. It’s also lighter and quicker to make than other recipes!
Watch this Masala TV video to learn how to make Dal Makhani ,Shahi Gobi Mattar and Egg bhujia. This show of Evening With Shireen with Chef Shireen Anwar aired on
5 September 2019.
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Favourite Daal Makhani:
Ingredients
Black gram 1 cup
Water 6 cups
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Tomato blanched and chopped 3
Salt 1 tsp
Clarified butter ¼ cup
Kidney beans ¼ cup
Ginger chopped 1 tbsp
Onion chopped ½ cup
Yogurt 4 tbsp
Chili powder 1 tsp
cream for garnishing ½ cup
Method
Wash and soak daal and rajmah for 2 hours, add water, soak rajmah, daal, ginger garlic and salt in a pressure cooker, cook for half an hour, mash the cooked daal, leave it on low flame for another half an hour, stir frequently, add 1 cup boiled water, heat ghee in a frying pan, fry onion light golden, add chopped tomatoes, fry for 1 few mins, add all the spices, yogurt, cook for 5 mins, add masala to the boiled daal, cook on low flame for another 10 mins, serve hot garnished with cream.
Shahi Gobi Mattar:
Ingredients
Cauliflower 2
Boiled peas 1 cup
Onion chopped 1 cup
Ginger crushed 1 tbsp
Cashew nuts ground 8
Turmeric ½ tsp
Green cardamom ½ tsp
Salt 1 tsp
Poppy seeds roasted /grinded 1 tbsp
Chili powder 1 tsp
Cinnamon 1 stick
Clove grinded ¼ tsp
Oil for frying
Coriander leaves 4 tbsp
Green chilies chopped 2
Cottage cheese grated 2 tbsp
Method
Wash and cut the main stalk of cauliflower, keep in salted hot water for 10 mins, remove and fry cauliflower in hot oil until light brown, remove and keep aside. Heat ¼ cup oil in a wok, fry onions till light golden, add all the spices, peas, fried cauliflower, mix well, cover and cook for 5 to 7 mins on dum, remove, serve hot garnished with grated paneer and coriander leaves.
Egg bhujia:
Ingredients
Eggs 6
Butter 2 tbsp
Tomato finely chopped 2
Salt ½ tsp
Black pepper ¼ tsp
Crushed red pepper ½ tsp
Milk ¼ cup
Green chilies chopped 4
Onion finely chopped 1 ½ cup
Coriander leaves chopped 2 tbsp
Sweet corn ½ cup
Capsicum cut into cubes ½
Method
Beat eggs and milk together. Heat butter in a wok, fry onion until transparent, add tomatoes and green chilies, cook for 3 to 4 mins on low flame, add dry seasonings, milk and egg mixture, keep stirring till it is cooked, add sweet corn and capsicum cubes, garnish with coriander leaves and serve hot with parathas.
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