Dal Makhni Paneer Recipe

Cooking Directions

• STEP 1.Soak black lentils and kidney beans overnight. Pressure cook until soft.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 3.Add tomato puree, red chili powder, turmeric powder, and garam masala. Cook until the oil separates.
• STEP 4.Add the cooked lentils, kidney beans, and paneer. Simmer for 10-15 minutes.
• STEP 5.Garnish with cream and coriander leaves. Serve hot with naan or rice.

Cooking Tips

• You can add a dollop of butter or cream for extra richness.
• For a smoky flavor, you can add a piece of charcoal and smoke the dish before serving.
• Soaking the lentils and beans overnight helps in faster cooking.

Storage and Serving

• Leftover dal makhni paneer can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan or microwave before serving.
• Serve hot with naan, rice, or roti.