Recipe: Tasty Daal makhni with naan

Daal makhni with naan. Dal makhani recipe with stovetop and instant pot instructions. Dal makhani is a classic Indian dish made with whole urad dal, rajma, butter and spices. It is one of the most popular lentil dishes originated in the Punjab region of India and Pakistan.

Dal Makhani is originated from Punjab, India. It is made from whole black lentil (urad dal) and kidney beans (rajma) which is cooked in Butter (makhan) and Cream till it becomes thick. Add daal and stir on medium flame. You can cook Daal makhni with naan using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Daal makhni with naan

1. It's 1/2 bowl of soaked overnight red kidney beans.
2. Prepare To taste of salt.
3. You need 1/2 tsp of red chilli powder.
4. It's 1 tsp of ginger garlic paste.
5. You need As needed of butter.
6. It's As needed of oil.
7. Prepare 2 of onion chopped.
8. You need 2 of tomato chopped.
9. You need 1 of green chilli chopped.
10. Prepare To taste of salt.
11. It's 1/2 cup of fresh cream.
12. You need 1/2 cup of soaked overnight urad daal.

As soon as it starts boilingremove from the gas. Sprinkle garam masala powder and garnish daal makhni withcoriander and add butter. Goes well with laccha paratha, naan or rice. dal makhani recipe, restaurant style dal makhani recipe with step by step photo/video recipe. this is a punjabi dish prepared from black urad dal and rajma. this is a punjbai style dal makhani recipe and can be served ideally with jeera rice and/or roti & naan. Naan is a leavened, oven-baked flat Indian bread popular in India, Afghanistan, Iran, and Pakistan.

Daal makhni with naan instructions

1. Soak whole urad and rajma overnight in three cups of water. Drain it and pressure cook in 4 cups of water with a pinch of salt. This makes the rajma and dal soft..
2. Take a kadhai on medium flame, then heat the oil and add some cumin seeds.Once the cumin seeds crackle you can add half ginger-garlic paste and stir for sometime..
3. Then you can add some onions,green chillies and tomato puree, fry until the mix turns golden..
4. You can accentuate the taste of this recipe by almond paste, which you can prepare with soaked almond. This will make the recipe more creamy..
5. Once the bhuna masala is ready you can add the pressure cooked Rajma and dal, and bring to boil. If you want your Dal Makhani to be smooth, you can grind the masala first and then add the dal and Rajma..
6. Then add garam masala and salt as per your taste. Stir well and bring to boil, if you think that the paste is too thick you can add some water. Then add some fresh cream to this recipe and stir well. This will make your Dal Makhani creamy and delicious...
7. Serve it with naan..

A typical naan involves mixing of white flour with salt, a yeast culture and enough yoghurt or. Daal makhani is usually enjoyed with some steaming basmati rice and naan. Naan is not usually vegan, but here is a great vegan recipe if you'd like to try. Since this is an instant pot recipe, this is easily a recipe you can meal-prep and save for the rest of the week. The word Makhani stands for 'buttery' and the word 'Dal' means lentils — pronounced as daal makh-nee.