Yellow Bowl Recipes

Author Archives: Yellow Bowl Recipes

• Raw Banana Curry!

  Posted at 6:36 am by Yellow Bowl Recipes

  Jan 3rd

  

  Raw banana curry is an Indian main course dish which is made of raw banana slices and spices. Let’s proceed to the recipe.

  PREPARATION TIME: 15 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 2
  COURSE: MAIN COURSE
  CUISINE: INDIAN

  INGREDIENTS

  Raw bananas (kachhe kele): 3
  Mustard oil (sarso tel): 4 tablespoons
  Brown mustard seeds (rai): 1/4 teaspoon
  Cumin seeds (jeera): 1/4 teaspoon
  Asafoetida (heeng): 1 pinch
  Red chili powder (lal mirch powder): 1 tablespoon
  Turmeric powder (haldi powder): 1 teaspoon
  Coriander seeds powder (dhaniya powder): 1.5 tablespoons
  Garam masala powder: 1/2 teaspoon
  Green chilies (hari mirch): 2 (small)
  Garlic cloves (lahsun ki kali): 4
  Ginger (adrak): 1 inch
  Gram flour (besan): 2 teaspoons
  Ginger garlic paste (adrak lahsun paste): 1 teaspoon
  Onion (pyaz): 1 large (roughly chopped)
  Salt (namak): according to your taste
  Coriander leaves (dhaniya patti): for garnishing
  Water (paani): for cooking

  RECIPE

  1. First, peel banana skin and wash. Now chop them into thick slices and keep aside.
  2. In a blender, take green chilies, garlic cloves, ginger, and 1 teaspoon water. Make a smooth paste.
  3. Now take banana slices and marinate them with prepared paste, gram flour, 1 tablespoon mustard oil, 1/4 tablespoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 tablespoon coriander seeds powder, 1/4 teaspoon salt, and keep aside for 15 minutes.
  4. After 15 minutes, put a karahi on medium flame and heat remaining mustard oil.
  5. While using mustard oil, you should remember that heat it until the smoke starts coming out of the oil, otherwise it will taste raw. When smoke coming out, add marinated banana slices one by one and fry from both the sides till they turn golden brown.
  6. Transfer them on a kitchen paper and keep aside.
  7. Now in remaining oil add brown mustard seeds, cumin seeds, asafoetida, and let them splutter.
  8. Now add chopped onion and ginger-garlic paste. Saute them till onion turns golden brown.
  9. In a bowl take 3/4 tablespoon red chili powder, 3/4 teaspoon turmeric powder, 1 tablespoon coriander seeds powder, 1/2 teaspoon garam masala powder, and 1.5 tablespoons water. Make a thick paste and add to karahi.
  10. Cook on simmer flame till oil has started coming out. Now add fried banana slices and slightly mix them. Cover and cook for 2-3 minutes.
  11. After 2-3 minutes, remove cover, add 1/2 cup of water, add salt according to your taste. Remember curry should neither too watery nor too thick. You can add water according to you.
  12. Slightly mix, cover and cook for 7-8 minutes on simmer flame again. Occasionally stir. After 7-8 minutes open the cover and stir again.
  13. Turn off the flame and garnish with chopped coriander leaves.
  14. Serve with roti or paratha.
  15. Raw banana curry is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged main course

• Malai Kofta Curry!

  Posted at 10:12 am by Yellow Bowl Recipes

  Nov 20th

  

  Malai kofta curry is an Indian main course dish which is made of paneer -potato kofta, and onion-tomato gravy. Let’s proceed to the recipe.

  PREPARATION TIME: 30 MINUTES
  COOKING TIME: 30 MINUTES
  SERVING: 5
  COURSE: MAIN COURSE
  CUISINE: INDIAN

  INGREDIENTS

  FOR KOFTA

  Paneer (Indian cottage cheese): 250 grams
  Boiled potatoes: 2 medium sized
  Salt: 1/2 teaspoon
  Black pepper powder: 1/2 teaspoon
  Bread crumbs: For coating
  Maida (All purpose flour): 2 tablespoons
  Corn flour: 1 teaspoon
  Water: 1/4 cup
  Oil: for deep frying

  FOR CURRY

  Oil: 3 tablespoons
  Jeera (Cumin seeds): 1/2 tablespoon
  Heeng (Asafoetida): 2 pinches
  Badi ilaychi (Black cardamom) : 2
  Choti ilaychi (Green cardamom): 2
  Laung (Cloves): 4
  Kali mirch (Black pepper): 4
  Dalchini (Cinnamon stick): 1 inch
  Khada dhaniya (Coriander seeds): 1 teaspoon
  Sookhi laal mirch (Dried red chillies): 2
  Lahsun (Garlic cloves): 7-8
  Adrak (Ginger): 2 inches
  Pyaz (Onion): 3 medium sized
  Hari mirchi (Green chilies): 2
  Tamatar (Tomatoes): 3 medium sized
  Kasuri methi: 1 teaspoon
  Haldi powder (Turmeric powder): 1/2 teaspoon
  Dhaniya powder (Coriander powder): 1 tablespoon
  Laal mirch powder (Red chilli powder): 1/2 teaspoon
  Garam masala powder: 1/4 teaspoon
  Fresh cream: 1.5 tablespoons
  Namak (Salt): according to your taste
  Water: for cooking

  METHOD

  FOR KOFTA

  1. In a large bowl, take boiled potatoes. Peel and mash them. Now crumble Indian cottage cheese and mix with mashed potatoes.
  2. Add salt, black pepper powder, and mix again. Make small balls from the dough and keep aside.
  3. In a bowl take all purpose flour and corn flour. Add sufficient water to make a paste. Paste should not be too thick nor too thin.
  4. Now first coat a ball with the paste after that coat it with bread crumbs and keep aside. Repeat this process and prepare all the balls.
  5. Put a pan on medium flame, pour it with oil, and heat. When oil gets enough hot to deep fry the balls, put one by one all the balls and fry them till they turn golden brown.
  6. Transfer them to kitchen tissue on a plate and keep them aside.
  7. Koftas are ready!

  

  

  FOR CURRY

  1. Put a karahi on medium flame and heat.
  2. Add black cardamom, green cardamom, cloves, black pepper, cinnamon stick, coriander seeds, and dry red chilies.
  3. Dry roast all the spices for 2-3 minutes and turn off the flame. Transfer spices to a mixer jar, blend them to make a powder, and keep aside. Now put that karahi on medium flame and heat 1 tablespoon oil.
  4. Add 2 roughly chopped onions, 3 roughly chopped tomatoes, 2 inches of ginger, 2 green chilies, and 7-8 garlic cloves. Saute them for 4-5 minutes and turn off the flame. Let them cool for sometime and transfer to a mixer jar.
  5. Blend them, make a smooth paste, and keep aside.
  6. Again put that karahi on medium flame and heat 2 tablespoons oil. Add asafoetida, 1/2 teaspoon kasuri methi, and saute.
  7. Add 1 finely chopped onion and saute till it turns golden brown. Add that onion-tomato paste and cook it well for 7-8 minutes. Now add turmeric powder, coriander powder, red chili powder, prepared dry spices powder, 1/2 cup water, and mix well.
  8. Cover and cook for 7-8 minutes and stir occasionally. Open the cover, add 1.5 cup of water, salt according to your taste, and mix again.
  9. Let the water boil for sometime. Now add koftas and carefully mix them. Put the flame on simmer, cover the karahi, and cook for 4-5 minutes.
  10. Now open the cover, add fresh cream, garam masala powder, 1/2 teaspoon kasuri methi, and mix them slightly. Cook for 2 minutes on simmer flame, and turn off the flame. Serve with roti or naan.
  11. Malai kofta is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged main course

• Besan Shimla Mirch!

  Posted at 6:05 am by Yellow Bowl Recipes

  Jul 17th

  

  Besan shimla mirch is an Indian main course dish which is made of capsicum and gram flour. Let’s proceed to the recipe.

  PREPARATION TIME: 5 MINUTES
  COOKING TIME: 15 MINUTES
  SERVING: 4
  COURSE: MAIN COURSE
  CUISINE: INDIAN

  INGREDIENTS

  Capsicum: 4 medium (chopped)
  Oil: 2 teaspoons
  Gram flour: 3 teaspoons
  Fennel seeds (saunf): 1/4 teaspoon
  Cumin seeds (jeera): 1/4 teaspoon
  Turmeric powder: 1/2 teaspoon
  Cumin seeds powder: 1/2 teaspoon
  Dry mango powder: 1/2 teaspoon
  Salt: according to the taste

  RECIPE

  1. Put a pan on medium flame and heat. Add gram flour and roast till it turns golden brown. Transfer it to a plate, again put that pan on medium flame, and heat oil.
  2. Add fennel seeds, cumin seeds, and let them splutter.
  3. Add chopped capsicum and saute. Add turmeric powder, cumin seeds powder, dry mango powder, and salt.
  4. Mix them again and saute till capsicum gets cooked. Add roasted gram flour and mix again.
  5. Cook the whole recipe without cover. Saute for 5 minutes on simmer flame. Turn the flame on high and saute continuously till 1 minute to make gram flour crispy.
  6. Turn off the flame and serve with roti or paratha.
  7. Beasn shimla mirch is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course

• Salt And Pepper Popcorn!

  Posted at 10:40 am by Yellow Bowl Recipes

  Jul 15th

  

  Popcorn is a famous snack with is made of maize. Today I have tried salt and pepper popcorn. Let’s proceed to the recipe.

  COOKING TIME: 10 MINUTES
  SERVING: 4
  CUISINE: WORLD
  COURSE: SNACKS

  INGREDIENTS

  Maize (makai): 200 grams
  Butter: 2 tablespoons
  Black pepper: 1/2 teaspoon
  Chaat masala powder: 1 teaspoon
  Salt: according to your taste

  RECIPE

  1. Put a pressure cooker on medium flame and heat butter.
  2. Add black pepper, salt, chaat masala powder, and mix.
  3. Now add maize and mix again.
  4. Cover the cooker with lid but remove whistle.
  5. Now let them crackle on medium flame. After some time turn off the flame and open the lid.
  6. Serve with tea or coffee.
  7. Salt and pepper popcorn is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, snacks

• Soya Chilli!

  Posted at 2:26 pm by Yellow Bowl Recipes

  Jul 11th

  

  Soya chili is an Indo Chinese dish which is made of soya chunks and different type of sauces. Let’s proceed to the recipe.

  PREPARATION TIME: 10 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 4
  COURSE: SNACKS
  CUISINE: INDO CHINESE

  INGREDIENTS

  Soya chunks: 1.5 cups
  Water: 5 cups
  Onions: 2 medium (dicey chopped)
  Capsicums: 2 medium (dicey chopped)
  Green chilies: 4 slit
  Chopped ginger: 1/2 teaspoon
  Chopped garlic: 1/2 teaspoon
  Curd: 2 tablespoons
  Red chili powder: 1/2 teaspoon
  Garam masala powder: 1/2 teaspoon
  Ginger-garlic paste: 1/2 teaspoon
  Corn flour: 2 tablespoons
  Tomato sauce: 1 teaspoon
  Green chili sauce: 1 teaspoon
  Red chili sauce: 1 teaspoon
  Soy sauce: 1 teaspoon
  Vinegar: 1 teaspoon
  Oil: for frying

  RECIPE

  1. Put a pan on medium flame, pour it with water, and boil. Add soya chunks and boil for 10 minutes. After 10 minutes, turn off the flame, remove soya chunks from water, let them cool, with the help of your palms, press them and remove extra water and keep aside.
  2. Now in a large bowl, take curd, red chili powder, garam masala powder, ginger-garlic paste, and salt. Mix them well, add soya chunks in it, and again mix. Now sprinkle 1 tablespoon corn flour and coat them well.
  3. In parallel, put a karahi on medium flame and heat oil to fry coated soya chunks. Now add soya chunks in hot oil and fry till they turn golden brown and crispy.
  4. Transfer them to a plate and turn off the flame. Again put a pan on medium flame and heat 3 teaspoons oil.
  5. Add chopped ginger, chopped garlic, slit green chilies, and saute them.
  6. Now add dicey chopped onion and capsicum. Saute till onion turns translucent and capsicum gets cooked.
  7. Add tomato sauce, green chili sauce, red chili sauce, soy sauce, vinegar, salt, and mix again.
  8. In a bowl, add 1 tablespoon corn flour and 1/2 cup of water. Mix them well, add to the pan, and mix all the ingredients.
  9. Add fried soya chunks and mix again. Turn off the flame and serve hot.
  10. Soya chili is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged chinese, food, indian snacks

• Bhel!

  Posted at 5:31 am by Yellow Bowl Recipes

  Jul 8th

  

  Bhel is a mixture of spicy, tangy, sweet taste of edibles. It is a famous Indian street food and tea time snack. Let’s proceed to the recipe.

  PREPARATION TIME: 15 MINUTES
  SERVING: 2
  COURSE: SNACKS, STREET FOOD
  CUISINE: INDIAN

  INGREDIENTS

  Puffed rice: 1.5 cups
  Onion: 1 medium (finely chopped)
  Tomato: 1 medium (finely chopped)
  Green chilies: 4 (chopped)
  Masala peanuts: 1/4 cup
  Tomato sauce: 1 teaspoon
  Mint-coriander chutney: 2 teaspoons
  Tamarind chutney: 1 teaspoon
  Lemon juice: 1 teaspoon
  Chaat masala powder: 1 teaspoon
  Salt : according to your taste
  Puri or papdi: 4 (broken in pieces)
  Barik sev: 1 tablespoon
  Coriander leaves: 2 teaspoons (chopped)

  You can add boiled chopped potatoes and boiled sprouts.
  Mint-coriander chutney: https://yellowbowlrecipes.com/2018/12/31/3-types-of-sauces/

  RECIPE

  1. In a large bowl take puffed rice.
  2. Add onion, tomato, green chilies, masala peanuts, tomato sauce, mint-coriander chutney, tamarind chutney, lemon juice, chaat masala powder, and salt according to the ingredients.
  3. Mix them well.
  4. Now garnish with puri or papdi, barik sev, and chopped coriander leaves according to the ingredients.
  5. Serve quickly otherwise puffed rice will be soggy.
  6. Bhel is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, indian snacks, street food

• Masala for Veg Kolhapuri

  Posted at 6:10 am by Yellow Bowl Recipes

  Jul 4th

  

  This masala is made of dry spices which is used for veg kolhapuri. Veg kolhapuri is Indian main course dish which is served with roti or naan. Let’s proceed.

  PREPARATION TIME: 10 MINUTES
  COURSE: SPICES
  CUISINE: INDIAN

  INGREDIENTS

  Sesame seeds: 2 tablespoons
  Poppy seeds: 2 tablespoons
  Coriander seeds: 2 tablespoons
  Cumin seeds: 1 tablespoon
  Cinnamon stick: 2 inches
  Cloves: 5
  Cardamom: 4
  Dry red chilies: 6
  Desiccated coconut: 3 tablespoons

  RECIPE

  1. Put a pan on medium flame and heat.
  2. Add all ingredients and dry roast them.
  3. Cool them completely and transfer to a blender.
  4. Blend them into a fine powder and store in a jar.
  5. Masala for veg kolhapuri is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, Spices

• Onion Bhajiya (Fritters)!

  Posted at 5:08 am by Yellow Bowl Recipes

  Jul 1st

  

  Bhajiyas are most famous tea time Indian snack. There are many type of bhajiyas like: Potato, cheese, corn, chili, onion, Paneer, Moong daal, chicken, Gobi and many more. Today I have tried onion bhajiya. Let’s proceed to the recipe.

  PREPARATION TIME: 10 MINUTES
  COOKING TIME: 25 MINUTES
  SERVING: 5
  COURSE: SNACKS
  CUISINE: INDIAN

  INGREDIENTS

  Onion: 3 medium (thinly sliced)
  Gram flour: 2 cups
  Carom seeds: 1/4 tablespoon
  Green chilies: 4 (chopped)
  Cumin seeds powder: 1/2 tablespoon
  Chaat masala powder: 1/2 tablespoon
  Water: as required
  Salt: according to your taste
  Fresh coriander leaves: 1/2 cup
  Refined oil: for deep frying

  RECIPE

  1. First, take thinly sliced onions in a large bowl. Add green chilies, coriander leaves, salt, cumin seeds powder, chaat masala powder, and carom seeds.
  2. Mix all the ingredients well, cover, and leave them for 15 minutes.
  3. After 15 minutes, add gram flour and water as required. Again mix them well. Remember, batter should not be too watery or too thick.
  4. Now put a karahi on medium flame and heat oil.
  5. Carefully put small-small sections in hot oil and deep fry them from both the sides till they turn golden brown.
  6. Now transfer them to a kitchen paper and serve hot with tomato sauce.
  7. Onion bhajiya is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, indian snacks

• Vrat Recipe!

  Posted at 1:21 pm by Yellow Bowl Recipes

  Jun 26th

  

  Today I have tried a very tasty and filling fasting recipe which is made of potatoes. Let’s proceed to the recipe.

  PREPARATION TIME: 10 MINUTES
  COOKING TIME: 10 MINUTES
  SERVING: 2
  COURSE: FASTING
  CUISINE: INDIAN

  INGREDIENTS

  Potatoes: 2 large
  Clarified butter: 1 teaspoon
  Cumin seeds: 1/4 teaspoon
  Green chilies: 2 (chopped)
  Tomato: 1 medium (finely chopped)
  Black pepper powder: 1/4 teaspoon
  Rock salt: according to your taste
  Chopped coriander leaves: 1 teaspoon (for garnishing)

  RECIPE

  1. First, peel the potatoes and grate them. Soak them in water for 5 minutes. After 5 minutes, drain water. Now with the help of your palms press grated potatoes, remove extra water, and keep them aside.
  2. Put a pan on medium flame and heat clarified butter.
  3. Add cumin seeds, green chilies, and let them splutter.
  4. Now add grated potatoes and saute them for 3-4 minutes. Add chopped tomatoes, salt, cover the pan, and stir occasionally.
  5. When tomato gets mushy, remove the cover. Add black pepper and mix well.
  6. Turn off the flame and garnish with chopped coriander leaves.
  7. Serve hot with curd.
  8. Vrat recipe is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged fasting recipes, food

• Dal Makhani!

  Posted at 1:58 pm by Yellow Bowl Recipes

  Jun 24th

  

  Dal makhani is a famous Indian main course dish which is made of black gram and kidney beans. Let’s proceed to the recipe.

  PREPARATION TIME: 9 HOURS
  COOKING TIME: 1 HOUR
  SERVING: 5
  COURSE: MAIN
  CUISINE: PUNJABI (INDIAN)

  INGREDIENTS

  Black gram (sabut urad dal): 150 grams
  kidney beans (rajma): 50 grams
  Water: for cooking
  Fresh cream: 4 tablespoons
  Butter: 1 tablespoon
  Oil: 1 tablespoon
  Cumin seeds: 1/2 teaspoon
  Asafoetida: 2 pinches
  Ginger-garlic paste: 2 teaspoons
  Green chilies: 4 (chopped)
  Onions: 2 medium (finely chopped)
  Tomatoes: 2 medium (finely chopped)
  Curry leaves: 7-8
  Cloves (laung): 4
  Green cardamoms (hari elachi): 3
  Black cardamoms (badi elaichi) : 1
  Cinnamon stick (dalchini): 1 inch
  Bay leaf (tez patta): 1
  Nutmeg (jaiphal) powder: 1/2 teaspoon
  Red chilli powder: 1/2 teaspoon
  Turmeric powder: 1/2 teaspoon
  Coriander powder: 1/2 teaspoon
  Garam masala powder: 1/2 teaspoon
  Dry fenugreek leaves (kasuri methi): 1/2 teaspoon (crushed)
  Salt: according to your taste

  Rinse black gram and kidney beans with fresh water. Soak in enough water for 9 hours.

  RECIPE

  1. First, drain water from soaked black grams and kidney beans. Rinse them couple of times with fresh water.
  2. Take them in a pressure cooker, add turmeric powder and 1 teaspoon salt. Add 2 tablespoons fresh cream and 750 ml of water. Stir them well, cover the lid, and put the pressure cooker on high flame.
  3. Let them cook for 12-13 whistles and turn off the flame. Let the steam release by itself. Open the lid, check if kidney beans and black gram cooked or not. If not, then add some more water and cook till 5-6 whistles.
  4. Now put a karahi on medium flame and add cloves, green cardamoms, black cardamoms, and cinnamon stick. Dry roast them for 2-3 minutes and turn off the flame.
  5. Transfer them to a blender, blend it to a powder, and keep aside.
  6. Again put that karahi on medium flame and heat oil and butter. Add bay leaf, cumin seeds, asafoetida, curry leaves, and let them splutter.
  7. Now add finely chopped onion, chopped green chilies, and ginger garlic paste. Saute till onions turn translucent. Now add finely chopped tomatoes, red chilli powder, coriander powder, nutmeg powder, prepared dry spices powder, and 2 tablespoons of water.
  8. Mix, cover, and cook on medium flame. medium flame. Stir occasionally and cook till oil has started coming out from sides. Add boiled kidney beans and black gram. Stir well and add some water if required.
  9. Remember, dal makhani should not be too watery or too dry. Cook on medium flame for 7-8 minutes. Now add remaining fresh cream, garam masala, salt (less than your taste because salt has already added in pressure cooker) and kasuri methi.
  10. Mix them well and cook for 2 minutes. After this, turn off the flame and serve it hot with rice or naan.
  11. Dal makhani is ready!

  THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂

  Posted in food | Tagged food, main course

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