Dal Makhani | Evening With Shireen | Chef Shireen Anwar - Masala TV

Dal Makhani | Evening With Shireen | Chef Shireen Anwar

Published 2 weeks ago  in Chefs, Cooking Shows, Evening with Shireen, Shireen Anwar
 

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.

 

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.

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.

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.