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The ingredients needed to make #Paneer butter masala,Dhaba Special Dal,Gobhi Korma:
- Prepare 250 gms Paneer cut into cubes
- Take 2 medium Onions, finely chopped
- Use 1 1/2 teaspoons chopped Ginger
- Take 3-4 Garlic Cloves
- Prepare 3 medium Tomatoes
- Take 6-8 Cashew Nuts, soaked in water for 15 minutes
- Prepare 1 small piece of Bay Leaf
- Prepare 2 Green Chillies, slit lengthwise
- Get 1/2 cup Full Fat Milk
- Get 2 teaspoons Kasuri methi
- Provide 1/2 teaspoon Garam Masala Powder
- Get 1 tablespoon Coriander Powder
- Take 1 teaspoon Red Chilli Powder
- Get 2 tablespoons Fresh Cream
- Prepare 2 tablespoons Butter
- Take 2 tablespoons Oil
- You need to taste Salt
- Provide For Dal.
- You need 1 cup Split black Dal soaked, drained and boiled with enough water
- Take 1/2 cup Split Bengal gram (chana dal) soaked, drained and boiled with enough water
- Get 2 tablespoons Ghee
- Provide 1 teaspoon Cumin seeds
- Prepare 1 pinch Asafoetida
- Provide 7-8 Garlic cloves chopped
- Take 1 inch piece Ginger chopped
- Take 2 medium Onions chopped
- You need to taste Salt
- Provide 2 medium Tomatoes chopped
- You need 1 teaspoon Red chilli powder
- Prepare 1/4 teaspoon Turmeric powder
- Provide 1/4 teaspoon Cumin powder
- Take 1/2 teaspoon Coriander powder
- Prepare 1/2 teaspoon Garam masala powder
- Use Juice of 1 lemon
- Provide 1 tablespoon Fresh coriander leaves chopped
- You need For Gobhi Korma..
- Use 1 ⁄2 kg cauliflower
- Use 1 onion
- Provide 2 tomatoes
- Provide 1 teaspoon chilli powder
- Take 1⁄2 teaspoon turmeric
- You need 1 teaspoon coriander seed
- Provide 1⁄2 teaspoon cumin seed
- Get 1 teaspoon garlic paste
- Provide 1 teaspoon ginger paste
- You need 2 tablespoons vegetable oil
- You need 1⁄4 cup curds
- Provide 1 cardamom pod
- You need 2 cloves
- You need 3 teaspoons poppy seeds
- Use 10 curry leaves
- Take 1 handful coriander leaves,
Steps to make #Paneer butter masala,Dhaba Special Dal,Gobhi Korma:
- Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
- Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for 4-5 minutes.
- Add green chilli and red chilli powder and sauté for 30-40 seconds. Add cashew nut paste.
- Stir and cook for 2-minutes
- Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
- Add coriander powder and garam masala powder and mix well.
- Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for about 4-5 minutes. - Add paneer cubes, kasuri Methi.Cook for five minutes.
- Add fresh cream.Switch off the flame.Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter,green chillies and serve.
- For dhaba style Dal tadka.. - Heat ghee in a non-stick pan and add cumin seeds. Once they change colour, add asafetida and mix. - Add garlic and ginger and sauté on medium heat for a minute. Add onions and a pinch of salt and sauté till the onions turn golden brown. - Add tomatoes and sauté till they turn pulpy.
- Add red chilli powder, turmeric powder, cumin powder, coriander powder andgaram masala powder and mix well. Cook for a minute and add the cooked grams and salt. Mix well. - Add water if required and bring to a boil. - Add lemon juice and remove from heat. - Transfer into a serving bowl, garnish with corianderleaves and serve hot.
- For Gobhi Korma…Make a powder of the cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside. - Clean and cut cauliflower into florets into small pieces.
- Grind the onion and tomato into a fine paste, mix it with the powders, ginger paste, garlic paste, red chilli powder, turmeric, salt, curd and cauliflower florets. - In a deep pan heat oil, mustard seeds and add curry leaves, when the mustard had crackled add the cauliflower mixture and keep stirring.
- Reduce the heat and cover and cook. - If required add 1/4 cup of water, stir, cover and cook until the gravy thickens. - Serve hot with roti,Dal and Paneer butter masala,papads and salad.
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