mearl223 On October - 21 - 2009

Daal Makhni Paneer

A creamy North Indian black lentil gravy with cottage cheese/ paneer influences topped with a generous dollop of butter




PrepTime 5mins – CookTime 15mins – Serves 2




1 cup kaali daal/ whole masoor daal – soaked overnight or for 1 hour if you have a pressure cooker.
1/2 kg paneer/ cottage cheese cubes
2 cups fresh cream – beaten
salt to taste
2 tsp sugar
1/2 tsp red chili pwd
1/2 tsp turmeric pwd
1/2 tsp cumin seeds/ pwd
1/4 tsp ajwain
1/2 tsp cardamom pwd
1/4 tsp cinnamon pwd
3 garlic cloves – chopped
1 medium onion – chopped
1/2 cup tomato puree
1 tsp amchur/ dried mango pwd
1/2 tsp ginger pwd
1/4 tsp asafoteida
2 tbsp cooking oil/ ghee
2 tbsp butter

Cooking Instructions:

1. Soak daal in a warm water for 1 hour.

2. Immerse paneer cubes (small 1 cubes) in a bowl of water with a pinch of turmeric pwd added to it.

3. Heat ghee/ oil & fry onions till well cooked.

4. Add the garlic & all powder spices & fry well, stirring continuously.

5.Add tomato paste and fry well.

6. Then wash & drain the daal & add it to the spices – stir well, add water to cover daal completely & cover and cook till daal is done (1 whistle on high-flame & simmer for 4 minutes in a pressure cooker).

7. While still simmering, add beaten cream 2 tbsp at a time, stirring continuously.

8. Drain the paneer & toss it into the curry.

9. Add salt & sugar to taste & top with butter – simmer till desired consistency is reached.

10. Serve hot with rotis or rice – best with piping hot plain/garlic naan.

Leave a Reply

Featured Video

Helicopter Game