Delhi 6 की स्पेशल thali खाने पहुँचे नितिन भईया

Ingredients

• 1 cup Whole Black Lentils (Urad Dal) (rinsed and soaked for 4‑6 hours)
• 0.25 cup Kidney Beans (Rajma) (rinsed and soaked for 4‑6 hours)
• 4 tablespoons Butter (divided, use unsalted)
• 0.5 cup Heavy Cream (for finishing Dal Makhani and Shahi Paneer)
• 2 tablespoons Ginger‑Garlic Paste (freshly made or store‑bought)
• 1.5 cups Tomato Puree (smooth)
• 1 teaspoon Garam Masala
• 1 teaspoon Red Chili Powder (adjust to taste)
• to taste Salt
• 250 grams Paneer (cut into cubes)
• 0.25 cup Cashew Nuts (soaked 30 min and ground to paste)
• 1 teaspoon Sugar
• 1 cup Plain Yogurt (full‑fat, for raita)
• 1 cup Mixed Vegetables (carrot, cucumber, capsicum) (finely diced)
• 0.5 teaspoon Cumin Powder
• 1 cup Fresh Mint Leaves (tightly packed)
• 0.5 cup Fresh Coriander Leaves
• 2 Green Chilies (roughly chopped)
• 1 tablespoon Lemon Juice
• 3 cups All‑Purpose Flour (sifted)
• 1 teaspoon Active Dry Yeast (dissolved in warm water)
• 1 teaspoon Sugar (for naan dough)
• 1 teaspoon Salt (for naan dough)
• 0.5 cup Plain Yogurt (for naan dough) (room temperature)
• 2 tablespoons Vegetable Oil (for dough)
• 0.25 cup Fresh Cream (for garnish) (optional drizzle)

Instructions

1. Soak Dal and Rajma

   Rinse 1 cup urad dal and ¼ cup rajma, then soak them together in plenty of water for at least 4 hours or overnight.

   Time: PT4H

2. Cook Dal Makhani

   Drain the soaked dal and rajma, transfer to a pressure cooker, add 4 cups water, a pinch of salt, and cook on high pressure for 20 minutes (or simmer in a pot for 45 minutes until soft).

   Time: PT45M

3. Prepare Dal Makhani Base

   In a saucepan, melt 2 tbsp butter, add 2 tbsp ginger‑garlic paste and sauté 2 minutes. Stir in 1½ cups tomato puree, 1 tsp garam masala, 1 tsp chili powder, and salt. Cook until oil separates, about 5 minutes.

   Time: PT5M

4. Combine and Simmer Dal

   Add the cooked dal to the tomato base, mix well, and simmer on low heat for 15 minutes. Finish by stirring in ¼ cup heavy cream and the remaining 2 tbsp butter. Adjust seasoning.

   Time: PT15M

5. Make Shahi Paneer Gravy

   Heat 2 tbsp butter in a pan, add 1 tsp ginger‑garlic paste, sauté 1 minute. Add ½ cup tomato puree, 2 tbsp cashew paste, ½ tsp garam masala, 1 tsp sugar, and salt. Cook 5 minutes, then stir in ¼ cup cream.

   Time: PT5M

6. Add Paneer

   Gently add the cubed paneer to the shahi gravy, simmer for 5 minutes until paneer absorbs flavors. Garnish with a drizzle of fresh cream.

   Time: PT5M

7. Prepare Mixed Veg Raita

   In a mixing bowl, whisk 1 cup plain yogurt until smooth. Add diced carrots, cucumber, capsicum, ½ tsp cumin powder, and salt. Mix well and refrigerate.

   Time: PT10M

8. Blend Mint Chutney

   Combine 1 cup mint leaves, ½ cup coriander, 2 green chilies, 1 tbsp lemon juice, and a pinch of salt in a blender. Add water as needed to achieve a smooth sauce.

   Time: PT5M

9. Prepare Naan Dough

   In a bowl, dissolve 1 tsp yeast and 1 tsp sugar in ½ cup warm water (38‑40°C). Let sit 5 minutes until frothy. Add 3 cups flour, 1 tsp salt, 2 tbsp oil, ½ cup yogurt, and the yeast mixture. Knead into a smooth elastic dough (8‑10 minutes). Cover and let rise 1 hour.

   Time: PT1H10M

10. Shape and Bake Naan

    Punch down the risen dough, divide into 4 equal portions. Roll each into a 15‑inch oval, brush with melted butter. Preheat oven to 450°F (230°C) with a baking stone or heavy tray. Bake each naan 4‑5 minutes until puffed and golden spots appear.

    Time: PT10M

    Temperature: 450°F

11. Plate the Thali

    Arrange a generous serving of Dal Makhani, Shahi Paneer, a bowl of Mixed Veg Raita, a small dish of Mint Chutney, fresh salad (optional), and warm Naan on a large platter. Garnish with a drizzle of cream and fresh coriander.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

70g

Fat

22g

Fiber

8g

Ingredient Substitutions

• Instead of Whole Black Lentils (Urad Dal): Red lentils
• Instead of Kidney Beans (Rajma): Black beans
• Instead of Butter: Ghee
• Instead of Heavy Cream: Full‑fat yogurt
• Instead of Ginger‑Garlic Paste: Minced ginger and garlic
• Instead of Tomato Puree: Fresh blended tomatoes
• Instead of Garam Masala: Mild curry powder
• Instead of Red Chili Powder: Paprika
• Instead of Paneer: Firm tofu
• Instead of Cashew Nuts: Almond paste
• Instead of Sugar: Honey
• Instead of Plain Yogurt: Greek yogurt
• Instead of Mixed Vegetables (carrot, cucumber, capsicum): Any crunchy veg
• Instead of Cumin Powder: Roasted cumin seeds
• Instead of Fresh Mint Leaves: Cilantro
• Instead of Green Chilies: Jalapeño
• Instead of Lemon Juice: Lime juice
• Instead of All‑Purpose Flour: Bread flour
• Instead of Active Dry Yeast: Instant yeast
• Instead of Plain Yogurt (for naan dough): Buttermilk
• Instead of Vegetable Oil: Melted butter
• Instead of Fresh Cream (for garnish): Yogurt

Equipment Needed

• Large Pressure Cooker or Heavy‑Bottomed Pot
• Saucepan
• Blender or Food Processor
• Mixing Bowls
• Whisk
• Rolling Pin
• Baking Sheet or Tandoor Oven
• Oven
• Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soaking dal and rajma ensures they cook evenly.
• Cooking dal until fully soft before adding to the gravy.
• Adding cream and butter off the heat to avoid curdling.
• Not over‑cooking paneer in the shahi gravy.
• Proper proofing of naan dough for fluffy texture.

Chef Tips from the Video

• Use ghee instead of butter for a richer, authentic flavor in both dal and paneer gravies.
• Roast the cashews before grinding for a deeper nutty taste.
• Finish Dal Makhani with a drizzle of melted butter just before serving.

Troubleshooting

Storage

Refrigerator: Dal Makhani and Shahi Paneer keep 3‑4 days in airtight containers; raita 2 days; chutney 3 days.

Freezer: Portioned naan freezes well for up to 1 month; reheat in oven.

Room temperature: Do not store cooked dishes at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook Dal Makhani a day ahead; reheating enhances flavor.
• Raita and mint chutney can be prepared up to 24 hours in advance and stored in the fridge.
• Naan dough can be refrigerated for up to 12 hours after the first rise; shape and bake when needed.

Frequently Asked Questions