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Dal Makhani is a classic Indian dish originated in Punjab region. It is one of the most popular lentil dishes. Dal Makhani literally means buttery dal. Dal Makhani goes well with Naan, Tandoori roti, Chapathi and also tastes great with Steamed rice, Ghee rice or pulao. Ingredients: Whole Urad dal - 3/4 cup Rajma/ Kidney beans - 1/4 cup Butter - 3 Tablespoons Cumin seeds - 1/2 teaspoon Bay leaf -  1 piece Cinnamon -1 long piece Cloves - 3 to 4 pieces Cardamom - 4 pieces Onion medium sized - 1 finely chopped Green chillies - 2 Tomato Puree - 1 + 1/2 cups Ginger garlic paste - 1 teaspoon Chilli powder - 1 teaspoon Turmeric powder -1/4 teaspoon Garam masala - 1 tea spoon Fresh cream or milk - 1/2 cup Oil - for frying Salt - as required Coriander leaves to garnish Steps: Step 1. Wash and soak Urad dal and Rajma overnight (8- 10 hours) Step 2. Then pressure cook for 30 to 40 mins such that dal is over cooked. After opening cooker, mash the dal and boil it for 15 t

Panner butter masala Panner butter masala is a North Indian tomato - onion gravy curry known for its spiciness and creaminess served with naan, chapathi. Ingredients : Paneer - 250gms Butter - 2 table spoon Onion - 2 (medium) Tomato - 6 (medium)  Ginger garlic paste - 1 tea spoon Cinnamon - 1 piece  Cloves - 3 pieces Fresh cream or milk - 3 tea spoon Kasthuri methi - 2 tea spoon Sugar - 1 tea spoon Salt - as required Making : Step1 : Chop the tomato and onion roughly.  Step2 : Take a pan and pour some oil and put onion allowing it to cook until transparent. Step3 : Then add tomato to onion and some salt as required so that tomato cooks fast. Add ginger garlic paste allowing the mixture to cook completely. Step4 : Once done, cool down tomato - onion mixture.Then grind it to fine paste. Step5 : Take a pan. Add oil - add cinnamon, cloves, salt and the grinded mixture to it. Let it cook for 5 - 7 mins. Add water if needed intermittentl