A very popular North Indian style gravy, slow-cooked to get a creamy texture. Dal makhani is usually served with Naan | jeera rice or roti. We all are huge fans of dal makhani. Unlike the other North Indian dishes, this is not loaded with heavy spices. Dal makhani is a mildly spiced dal recipe, but it is usually loaded with cream and butter. The restaurant-style dal makhani used to be very rich and creamy. But while making at home, we don’t add a lot of cream or butter. This recipe I learnt from my friend in Singapore. I don’t say this is the authentic way of making dal makhani, but this one is perfect to suit my family’s taste buds. In this recipe, I have not added butter to this recipe. I used only fresh cream for making this dal makhani. Also check out Paneer methi makhani, Veg makhani, Paneer makhani, Dhaba style dal recipe.
Soak the dals for 7-8 hours or overnight. Pressure cook the soaked dal along with star anise and salt for 5-6 whistles. Discard the star anise after it is cooked. Mash the dal nicely and keep this aside.
Chop the onions finely. In a pan, add oil, throw in the ginger garlic paste, and saute until the raw smell disappears. Now add the onions and saute in a medium flame till it turns golden brown.
Add the tomato puree and add the chilli powder, cumin powder, coriander powder and garam masala to this and saute in a low flame for 3-4 minutes.
Now add the mashed dal to the onion tomato mixture. Cook for two minutes and add 1 cup of water. Using a potato masher nicely mash the dal. Simmer the flame and cook for 15-20 minutes. Stir in between to avoid the gravy sticking to the bottom.
Now add the fresh cream and kasoori methi to this and mix well. Serve hot with roti or jeera rice. You can add 1 tsp of butter after switching off the stove.
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