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We hope you got insight from reading it, now let’s go back to dal makhani restaurant style,shahi paneer,butter naan & garlic naan recipe. You can cook dal makhani restaurant style,shahi paneer,butter naan & garlic naan using 59 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan:

1. You need Dal Makhani–
2. You need whole black urad dal / sabut urad dal
3. Get kidney beans / rajma
4. Get water for soaking
5. Provide water, for pressure cooking
6. Provide salt
7. Provide ghee / clarified butter
8. Provide bay leaf / tej patta
9. Use large tomatoes, finely chopped
10. Provide ginger-garlic paste
11. Take turmeric powder
12. Use large onion, finely chopped
13. Provide coriander powder
14. Take cumin powder
15. Prepare kashmiri chilli powder, or as per your spice level
16. Prepare salt
17. Use water, or as required
18. Take fresh cream, or as required
19. You need Coriander leaves, chopped
20. Provide TEMPERING:
21. Take ghee / clarified butter
22. Take hing / asafoetida
23. Take dried red chillies
24. Use garam masala
25. Use Shahi Paneer–
26. Take butter
27. Use cardamom
28. You need cinnamon
29. Take black cardamom
30. Prepare cloves
31. Use onion, sliced
32. Use garlic
33. You need ginger, chopped
34. Prepare tomato, chopped
35. Use water
36. Provide salt
37. Prepare CURRY–
38. Use butter
39. Use shahi jeera
40. Get bay leaf
41. Take turmeric
42. Use kashmiri red chilli powder
43. Prepare cream / malai
44. Use paneer
45. Take threads saffron
46. Prepare kasuri methi, crushed
47. Take garam masala
48. Take Butter Naan–
49. You need maida
50. Prepare sugar
51. You need baking powder
52. You need baking soda
53. Take salt
54. Take curd / yogurt, fresh thick
55. Prepare oil
56. Prepare lukewater, to knead
57. Provide INGREDIENTS:
58. Use butter
59. Take coriander leaves, finely chopped,1 tbsp chopped garlic

Steps to make Dal Makhani Restaurant style,Shahi Paneer,butter Naan & garlic Naan:

1. Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl. - Add enough water and soak overnight or at least for 8 hours. - rinse the dal in running water and transfer it into a cooker. add 3 cups of water. - Also, add some salt to taste. - Close the lid and pressure cook on a medium flame for 5 whistles or till the dals are cooked completely.
2. In a large kadhai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant. - then add finely chopped onions and saute till they change in colour. - Once onions are done, add ginger-garlic paste. saute till the raw smell disappears completely. - Now add chopped tomatoes and cook till they are soft.
3. Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. Cook the masalas for a minute. - once the masalas start releasing oil from sides, add cooked dal and give a good stir. - adjust the consistency by adding 1 cup of water or as required. - Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
4. To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
5. Heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing. - Also add dried chillies,and garam masala fry for 2-3 seconds.
6. And immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour. - serve dal makhani with garlic naan.
7. For Shahi Paneer. firstly, in a kadai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves. - Now add 1 onion, 3 clove garlic and 1 inch ginger. - Saute slightly until onion softens. - Further, add 2 tomato and saute slightly.
8. Also add 1 cup water and 1 tsp salt. mix well. - cover and boil for 20 minutes or until it softens completely. - cool completely and transfer to a blender. blend to smooth paste without adding any water. - sieve the puree making sure the puree is smooth and silky. keep aside.
9. In a large kadai heat 1 tbsp butter and saute ½ tsp shahi jeera and 1 bay leaf. - Keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder. - Saute slightly until the spices turn aromatic. - Add in the prepared tomato-onion puree and mix well.
10. Further, add ¼ cup cream and mix until everything is well combined. - Add in 15 cubes paneer, few threads saffron and mix well. - Cover and simmer for 5 minutes or until flavours are absorbed well. - Now add ½ tsp kasuri methi and ¼ tsp garam masala. mix well. - Finally, enjoy shahi paneer with butter Naan or garlic naan.
11. For butter Naan.. firstly, knead the dough for 10 minutes with ingredients listed for dough, cover with a moist cloth and rest for 2 hours in a warm place, after 2 hours, knead the dough slightly..to remove if any air present in the dough, pinch a ball sized dough.
12. Gently roll to oval shape using a rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size. Place chopped coriander leaves and onion seeds over the Naan and roll again. For garlic naan place chopped garlic. - grease with water over naan.
13. Now place the Naan in the tray of electric Tandoor which is already hot.Keep for 8-9 minutes or till the Naan isn’t ready.Keep watching in between.
14. Now remove the Naan from the Tandoor also brush with some butter very gently.
15. Serve hot butter and garlic Naan with Dal Makhani and Shahi paneer.

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