Dal Makhani

Method

1. Drain both whole black gram and red kidney beans and pressure cook with 3 cups of water till 7-8 whistles are given out or till completely cooked and soft.
2. Heat olive oil in a deep non-stick pan, add ginger-garlic paste and saute for 2 minutes on medium heat.
3. Add tomato puree, coriander powder, cumin powder, turmeric powder, red chilli powder and garam masala powder and saute till the oil separates from the masala.
4. Add black grams, kidney beans and salt and mix well. Adjust the consistency by adding sufficient water and mix well.
5. And dried fenugreek leaves, mix well and simmer for 5 minutes.
6. Add cream and mix well. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks