Ingredients to Cook Punjabi Thali (dal makhani, paneer tikka gravy, mint chutney) Yummy

Punjabi Thali (dal makhani, paneer tikka gravy, mint chutney). Paneer makhani – Learn how to make paneer makhani that is creamy & delicious. This restaurant style punjabi dish is super simple to make! This restaurant style paneer makhani is an all-time favorite at home as it super quick to make & tastes amazingly delicious.

Everybody loves a basic tadka Dal as part of an Indian meal. A bowl of warm dal, rice topped with ghee is So the addition of a small quantity or Rajma/ Kidney beans will give the makhani gravy its rich texture. I love paneer butter masala all time. Food preparation Punjabi Thali (dal makhani, paneer tikka gravy, mint chutney) is a fun thing, moreover it becomes a lot more unique worth if you cook it on your own. By using the adhering to 29 active ingredients, you can start cooking 21 actions. observe the complying with section for you to start cooking promptly.

Ingredients requirements Punjabi Thali (dal makhani, paneer tikka gravy, mint chutney)

  1. You need – Dal makhani.
  2. Prepare 1 cup for Black gram.
  3. Prepare 1/2 cup for Kidney beans.
  4. It’s 2 tablespoon Butter.
  5. Prepare 1 Onion chopped.
  6. Need 2 of Tomato chopped.
  7. You need 1 teaspoon for Turmeric powder.
  8. You need 2 for Cardamom.
  9. Prepare 1 teaspoon Red chilli powder.
  10. Need 2 teaspoon Cream.
  11. Need To taste Salt.
  12. Provide 2 of Bay leaf.
  13. Prepare 2 – Cinnamon.
  14. Provide 4 – Cloves.
  15. It’s – Paneer tikka gravy.
  16. Give 100 gm Paneer.
  17. Need 2 for Capsicum.
  18. It’s 2 for Onion chopped.
  19. It’s 3 Tomato chopped.
  20. It’s 1 teaspoon Red chilli powder.
  21. It’s To taste for Salt.
  22. You need 1/2 cup of Curd.
  23. It’s 2 tablespoon for Oil.
  24. You need 1/3 teaspoon Garam masala powder.
  25. It’s of Mint chutney.
  26. Require 1 bunch – Mint leaves.
  27. Require 1/2 cup – Tamarind (imli).
  28. Need 3 – Green chilli.
  29. Prepare To taste for Salt.

Even when I go to any vegetarian restaurant, the first thing which I order is butter naan with paneer butter masala and may be some gobi manchurian dry. WOW.thinking about that combo makes me hungry now.yesterday I made this punjabi thali and everyone loved it. Assorted Indian food like paneer butter masala, dal makhani, roti, rice, sabji, gulab jamun and bound raita served in bowls over moody background, selective focus. Indian food platter / Hindu Veg Thali, selective focus.

Punjabi Thali (dal makhani, paneer tikka gravy, mint chutney) making process

  1. For dal makhani.
  2. Washed and soaked black gram and kidney beans.
  3. In a pressure cooker add black gram and kidney beans along with turmeric and salt.
  4. Pressure cooked dal for 15 minutes or 10 to 15 whistle.
  5. Now heat butter in a pan add whole dry spices saute until it's aromat.
  6. Now add tomatoes along with all the other spices add half cup of water and saute till oil leaves the sides.
  7. Now add chopped onion saute till translucent.
  8. Add dal and kidney beans along with it's stock add more water if required cooked and slightly mashed it.
  9. Now in a serving bowl add dal topped with butter and serve.
  10. For paneer tikka gravy.
  11. Cut paneer and capsicum in cubes.
  12. In a bowl add paneer, capsicum, curd pinch of red chilli and salt mix it well and keep it for 10 minutes to marinate.
  13. In a non stick pan toast paneer piece and capsicum piece from all sides.
  14. In a pan heat oil add chopped onion saute till translucent.
  15. Add tomatoes along with all spices mix well till tomatoes become soft and now add paneer marinated mixture mix well.
  16. Cooked for 5 minutes and then served.
  17. For chutney.
  18. Washed and chopped mint leaves.
  19. Soaked tamarind in a water for 1 hour then separate it from seed.
  20. In a mixer jar add mint leaves, tamarind, green chilli and salt.
  21. Grind in a smooth paste.

Assorted Indian food on dark wooden background. A Punjabi mixed lentil curry generally made with lots of butter and cream. This recipe tastes even better the following day after reheating properly. Add boiled dal and rajma to this. Do not add the liquid at first.

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