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.
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.
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.
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.
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.
And immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
serve dal makhani with garlic naan.
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.
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.
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.
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.
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.
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.
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.
Now remove the Naan from the Tandoor also brush with some butter very gently.
Serve hot butter and garlic Naan with Dal Makhani and Shahi paneer.
