Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Subzis

Dal Makhani

Dal Makhani

Serves: 4 persons

Indian Thali

Ingredients:

  • ½ cup whole Urad Dal (black lentils)
  • 2 tablespoon rajma (kidney beans)
  • 2-3 tablespoon ghee or oil
  • ½ teaspoon cumin seeds
  • 2 bay leaves
  • 1 medium onion chopped finely
  • 2 medium tomatoes chopped finely
  • 2 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • ¼ teaspoon kasuri methi
  • Water

Method:

  1. wash urad dal and rajma a couple of times. Fill the bowl with 3 cups of fresh water. Soak the lentils overnight. The next morning, drain the water and add 3 new cups of water and salt and pressure cook for 3-4 whistles. (the lentils should become soft.)
  2. Heat oil/ghee in a pan. Add cumin seeds and bay leaves. Add chopped onion and ginger-garlic paste. Saute for a minute. Add chopped tomatoes. Saute on medium-high heat and cook everything.
  3. Add cooked lentils along with the water. Add garam masala, red chilli powder, and salt. Mix well on a medium-low heat.
  4. If the dal is too thick then add water to make a proper consistency. Do not make too thin.
  5. Add 2 tablespoon fresh cream and kasuri methi. Mix and simmer for 1 minute.
  6. Serve hot with plain rice, naan or vegetable pulao

Shahi Paneer

Ingredients:

Shahi Paneer

  • 1½ cup paneer cut into small cubes
  • 1 onion sliced or chopped
  • 2 tomatoes chopped
  • 1 tablespoon cashew pieces
  • 4 tablespoon oil
  • 1 tablespoon chopped ginger
  • 2-3 chopped garlic
  • 1 teaspoon cumin seeds
  • 1-1½ teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Pinch of cinnamon powder (*See notes below)
  • Pinch of clove powder (*See notes below)
  • 2 tablespoon fresh cream
  • 1-1½ cup water
  • 1 teaspoon kasuri methi or dry fenugreek leaves

Paste in making

Method:

  1. Heat two tablespoons of oil in a pan and add cumin seeds. Add ginger garlic and give a proper stir.
  2. Add sliced onions and cashews and saute for a while. Add chopped tomatoes and saute for 5-6 minutes. Let it cook properly.
  3. Turn off the heat and let the mixture cool down. Add the cooled mixture to the grinder and make a smooth paste. (Use little water if necessary)
  4. Heat a tablespoon of oil and add pinch of sugar and red chilli powder. Add the grinded paste to the pan and start stiring.
  5. Add garam masala, turmeric powder,and red chili powder. Cook the mixture until everything is well mixed. This procedure may take 5-6 minutes. Add pinch of cinnamon powder, clove powder, and kasuri methi.
  6. Add water to make the gravy smooth. Add paneer cubes and let it cook for a while.
  7. Add fresh cream and stir. Turn the heat to simmer. Put the lid on and simmer it for 10 minutes.
  8. Serve hot with roti or naan.

Shahi Paneer with Roti

Notes:

  1. Cinnamon powder and clove powder are optional. You can exclude completely or you can add a small cinnamon stick and 2-3 cloves with cumin seeds.