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Ingredients

• 1 cup Whole Black Urad Dal (rinsed and soaked overnight)
• 1/4 cup Kidney Beans (Rajma) (rinsed and soaked overnight with dal)
• 4 tablespoons Butter (unsalted, divided)
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (pureed)
• 1 tablespoon Ginger‑Garlic Paste
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Kasuri Methi (crushed)
• 1/2 cup Heavy Cream (for finishing dal)
• 250 grams Paneer (cut into 1‑inch cubes)
• 1/4 cup Cashew Nuts (soaked 30 min and ground to paste)
• 1 teaspoon Garam Masala
• 1/2 cup Fresh Mint Leaves (chopped)
• 1/4 cup Coriander Leaves (chopped for garnish)
• 1 cup Plain Yogurt (room temperature)
• 1/2 cup Cucumber (grated, excess water squeezed out)
• 1 small Green Chili (finely chopped (optional))
• to taste Salt
• 2 cups All‑Purpose Flour (for naan dough)
• 1 teaspoon Active Dry Yeast
• 1 teaspoon Sugar
• 3/4 cup Warm Water (around 40 °C)
• 2 tablespoons Oil (vegetable oil for dough)
• 2 tablespoons Butter (for brushing naan) (melted)

Instructions

1. Prepare Dal and Rajma

   Rinse 1 cup whole black urad dal and ¼ cup kidney beans, soak them together in plenty of water overnight (at least 8 hours).

   Time: PT10M

2. Cook Dal

   Drain the soaked beans, add fresh water (4 cups) to a pressure cooker, add a pinch of salt, and cook on high pressure for 20 minutes. If you don’t have a pressure cooker, simmer in a heavy‑bottom pot for 1 hour until very soft.

   Time: PT30M

3. Make Tomato‑Onion Base

   In a skillet, melt 2 Tbsp butter over medium heat. Add 1 large finely chopped onion and sauté until golden (≈5 min). Stir in 1 Tbsp ginger‑garlic paste and cook 1 min. Add 2 pureed tomatoes, 1 tsp red chili powder, 1 tsp coriander powder, and salt; cook until oil separates (≈7 min).

   Time: PT12M

   Temperature: Medium

4. Combine Dal with Base

   Transfer the cooked dal (including cooking liquid) into the skillet with the tomato‑onion base. Simmer on low heat, stirring occasionally, for 15 minutes to let flavors meld.

   Time: PT15M

   Temperature: Low

5. Finish Dal Makhani

   Stir in ½ cup heavy cream, 1 tsp kasuri methi (crushed), and 1 tsp garam masala. Cook another 5 minutes on low heat. Garnish with chopped coriander leaves.

   Time: PT5M

   Temperature: Low

6. Prepare Shahi Paneer Sauce

   In a clean skillet, melt 1 Tbsp butter, add ½ cup cashew paste, ½ cup tomato puree, ¼ tsp red chili powder, ¼ tsp garam masala, and salt. Cook 5 minutes, then add 250 g paneer cubes and ¼ cup cream. Simmer 5 minutes until paneer is coated and sauce is glossy.

   Time: PT10M

   Temperature: Medium

7. Make Mint‑Coriander Raita

   In a bowl, combine 1 cup plain yogurt, ½ cup grated cucumber (squeezed dry), ½ cup chopped mint leaves, 1 small green chili (optional), and salt to taste. Mix well and refrigerate for at least 10 minutes.

   Time: PT10M

8. Prepare Naan Dough

   In a mixing bowl, combine 2 cups all‑purpose flour, 1 tsp active dry yeast, 1 tsp sugar, and a pinch of salt. Add ¾ cup warm water and 2 Tbsp oil; knead until smooth (≈8 minutes). Cover with a kitchen towel and let rise in a warm place for 1 hour or until doubled.

   Time: PT15M

9. Cook Naan

   Punch down the risen dough, divide into 4 equal balls. Roll each ball into an oval (≈8 inches). Heat a tawa or flat griddle over high heat. Cook naan for 1‑2 minutes on each side until puffed and golden spots appear. Brush immediately with melted butter.

   Time: PT15M

   Temperature: High

10. Plate and Serve

    Arrange Dal Makhani, Shahi Paneer, fresh salad (optional), chutney, raita, and hot naan on a large platter. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

80 g

Fat

25 g

Fiber

10 g