1 cup black dal ( uraddal whole ) ¼ cup rajmah 1 onion, chopped 1 tomato , chopped 1 teaspoon ginger, chopped 1 teaspoon garlic , chopped 1 ½ teaspoon salt ( or to taste ) 1 teaspoon jeera ¼ cup cream 1 tablespoon ghee 1 teaspoon garammasala powder 1 tablespoon chopped coriander leaves for garnishing
1 teaspoon cream ( optional )
Method
Soak dal and rajmah overnight or 8- 10 hours.
Pressure cook dal and rajmah with salt, ginger , garlic till the mixture is well cooked and tender.
Mix well and keep aside. Heat ghee in a kadai / pan. Fry onion , jeera till they are pink in colour. Add tomatoes and fry for another 3- 4 minutes. Mix in cooked dal.
At the time of serving, add cream and garammasala powder and garnish with chopped coriander leaves and cream.
MurgMakhaniPalak
Ingredients
10 pieces boneless chicken 500 g tomato puree 20 g cashew nut paste 150 g spinach , shredded 15 g curd 1 teaspoon ginger- garlic paste ½ teaspoon cumin powder 1 teaspoon garammasala powder ½ teaspoon coriander powder 10 g khoya ( mawa ) 25 g butter 3 g m deggimirch 100 g cream
Salt to taste
Method
Mix together cashew nut paste , curd , ginger and garlic paste , garammasala powder, spices, salt and deggimirch. Marinate chicken pieces in this paste for 2 hours and roast in tandoor.
Put butter in a pan and add finely chopped shredded spinach and cook for 5 minutes. Add tomato puree, roasted chicken pieces , cream and khoya. Cook for 5-7 minutes. Serve with Naan.
You need
1 cup black dal ( uraddal whole )
¼ cup rajmah
1 onion, chopped
1 tomato , chopped
1 teaspoon ginger, chopped
1 teaspoon garlic , chopped
1 ½ teaspoon salt ( or to taste )
1 teaspoon jeera
¼ cup cream
1 tablespoon ghee
1 teaspoon garammasala powder
1 tablespoon chopped coriander leaves for garnishing
Method
Soak dal and rajmah overnight or 8- 10 hours.
Pressure cook dal and rajmah with salt, ginger , garlic till the mixture is well cooked and tender.
Mix well and keep aside. Heat ghee in a kadai / pan. Fry onion , jeera till they are pink in colour. Add tomatoes and fry for another 3- 4 minutes. Mix in cooked dal.
At the time of serving, add cream and garammasala powder and garnish with chopped coriander leaves and cream.
Ingredients
10 pieces boneless chicken
500 g tomato puree
20 g cashew nut paste
150 g spinach , shredded
15 g curd
1 teaspoon ginger- garlic paste
½ teaspoon cumin powder
1 teaspoon garammasala powder
½ teaspoon coriander powder
10 g khoya ( mawa )
25 g butter
3 g m deggimirch
100 g cream
Method
Mix together cashew nut paste , curd , ginger and garlic paste , garammasala powder, spices, salt and deggimirch. Marinate chicken pieces in this paste for 2 hours and roast in tandoor.
Put butter in a pan and add finely chopped shredded spinach and cook for 5 minutes. Add tomato puree, roasted chicken pieces , cream and khoya. Cook for 5-7 minutes. Serve with Naan.