Dal Makhani without Butter or Cream Recipe

Dal Makhani

    Dal Makhani without Butter or Cream Recipe

    Creamy but doens’t have cream.. very little ghee and butter just added for a nice food pic.. so basically all an all a healthy package of protein and restaurant style taste.

    Try Kadai Paneer Recipe Restaurant Style.

    How to make Dal Makhani without Butter or Cream?

    Ingredients

    Ingredients in Dal Makhani

    • Soak 3/4th cup Urad Dal.
    • 1/4th cup Rajma all night in hot water.
    • 2 tsp ghee.
    • 1 tsp cumin seeds (Jeera).
    • 4-5 garlic cloves finely chopped.
    • 1 big of ginger finely chopped
    • Alternative : garlic ginger paste.
    • 2 green chillies
      check Rajma if cooked properly or not.
    • 1 big onion finely chopped.
    • Salt.
    • 1.5 tsp garam masala.
    • 1.5 tsp dhaniya powder (corriander seeds powder).
    • 1.5 tsp red chilli powder. 
    • 1 cup tomato puree (made from 3 tomatoes).
    • Water.
    • 2 tbs Milk powder. 
    • Continuously stir dal as urad dal gets stuck on the bottom of pan fenugreek leaves. 
    • Beaten curd. 
    • 1/4 tsp of butter. 
    • Ginger julians
      coriander leaves.

    Methods

    Method to prepare Dal Makhani

    • Soak 3/4th cup Urad Dal and 1/4th cup Rajma all night in hot water.
    • Cook in cooker till you get one boil.
    • Remove the dark color water. 
    • This will ensure dal makhani is reddish and not black.
    • Add water into urad dal and rajma. 
    • Add some salt.
    • Cook in cooker for 5-7 whistles.
    • In a pan take 2 tsp ghee.
    • For serving of 4-5 people, 2 tsp ghee is healthy.
    • Add 1 tsp cumin seeds (Jeera).
    • When you hear crackling sound of cumin seeds.
    • Add 4-5 garlic cloves finely chopped.
    • Add 1 big of ginger finely chopped. 
    • Can use garlic ginger paste as well
      add 2 green chillies.
    • Meanwhile open the cooker and check if Rajma is cooked properly or not.
    • Once ginger garlic are golden brown, add 1 big onion finely chopped.
    • Add salt so that onion gets cooked.
    • Once onions get golden brown, add 1.5 tsp garam masala.
    • Add 1.5 tsp dhaniya powder (corriander seeds powder).
    • Add 1.5 tsp red chilli powder. 
    • Add 1 cup tomato puree.
    • Mix well
    • Tomato puree made by taking 3 tomatoes.
    • Indian food tastes better by cooking masalas nicely.
    • Add little water in the pan so that maslas and tomatoes don’t get burnt.
    • We will not be using cream and very little butter at the last.
    • Take a cup of milk powder mixed in water.
    • Add into masalas.
    • Milk powder ensures gravy gets thick and stays fine.
    • Now add boiled dal and rajma.
    • If you follow all the tips, dal makhani color will get the red color.
    • Boil nicely on medium flame for 10-12 min till it gets thick.
    • Continuously stir dal as urad dal gets stuck on the bottom of pan.
    • After 10-12 min boiling, add fenugreek leaves. 
    • Add ginger Julians.
    • Let it cook for 5 min more.
    • You will see dal getting really creamy.
    • Take curd from outside which is not sour and little smooth after beating.
    • Turn off heat.
    • Pour beaten curd fon top (instead of cream).
    • This way it is healthier.
    • Serve dal and garnish with beaten curd. 
    • Just a 1/4 tsp of butter to garnish
      and some ginger Julians.
    • And finally coriander leaves on top.

    Watch Dal Makhani without Butter or Cream Recipe Video

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