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Shahi paneer and dal makhani

Shahi paneer

Less quantity – onion and tomato/ 2 garlic and less of ginger. light fry and add masalas and Malai.then paneer / water and close.


1. Take 2 medium sized onions – Chop finely and heat in 3 tbsp oil until light brown.
2. Make a puree out of 2 medium sized tomatoes – and mix with onions. Add 4 to 5 pieces of garlic and small piece of ginger for flavor. Add the spices (Salt, tumeric, chilly powder ) as per your taste.
3. Continue to heat the mixture until it starts to dry up a little.
4. Add malai (clotted cream) about 3/4 of a small bowl in it and mix / heat for about 5 minutes.
6. Put the Paneer cubes (fresh Cheese) in the mixture and slow heat for about 5 to 10 minutes.

Dal makhani – urad sabhut and steam + rajma close – then reopen after some time and then add – tomato + ginger /garlic gravy – and cook. add butter on top to give taste.


1. Take one small bowl of Urad – black gram and 1/4th bowl of Rajma (Red kidney beans) and wash with water.
2. Take 1.5 bowl of water and put in the cooker and steam. for about 10 to 12 minutes on low heat.
3. Switch the cooker off.
4. In the meanwhile – make the masala – 2 tomatoes , ginger and garlic paste – all grind together.
5. Open the cooker after 5 minutes and add this masala and put on slow heat again for 10 minutes.
6. After 10 minutes – switch cooker off and let the steam be – open the cooker after 5 minutes (when the steam is no longer there) and put slices of butter on top and serve. Can garnish with coriander.

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