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DAL MAKHNI Recipe in Urdu







    Heat the oil in a saucepan over a high heat. Add the onion and stir fry for 2-3 minutes, until translucent. Add the garlic and one inch of the ginger and continue to stir-fry for another 1-2 minutes, until just turning golden. Add the cardamom pods and stir-fry for 10 seconds, or until fragrant. Reduce the heat to low and add the tomato purée, chilli powder, garam masala, ground cinnamon and a good pinch of salt. Mix well and cook for a few seconds to allow the flavor of the spices to develop. Pour in the stock, kidney beans and lentils. Mix well and bring to the boil over a high heat. Cover, reduce the heat to low and cook for 20 minutes.Remove the cardamom pods. Using an electric hand whisk, blend the dal until smooth. Add the butter and cream, then mix well and season to taste. Divide between four serving bowls. Using a teaspoon, swirl the remaining cream over each one. Top with a little coriander and some of the remaining ginger. Serve immediately.

    Dahi Baray Recipe by Uzma Sehar
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    2 tbsp olive oil
    1 red onion , finely chopped
    3 garlic cloves,
    1 1/2i 1 1/2in ginger, thinly sliced into matchsticks
    cardamom pods
    2 tbsp tomato purée
    1 tsp mild chilli powder
    1 tsp garam masala
    1/2 tsp ground cinnamon
    500ml (3/4 pint) vegetable stock
    1 x 400g t kidney beans in , drained and rinsed
    1 x 390g tin green lentils , drained and rinsed
    2 tbsp butter
    50ml (2fl oz) double cream plus 2 tbsp to garnish
    Small handful coriander leaves to garnish
    Dahi Baray Recipe by Uzma Sehar

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