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Basic Makhani Gravy In Pressure Cooker

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Basic Makhani Gravy In Pressure Cooker Recipe, ?Tameta Sabji, How To Make Basic Makhani Gravy In Pressure Cooker Recipe

Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes and onions.

Dal Makhani is actually a delicacy from Punjab in India. It is among the popular dish in North Indian Restaurants.  Apart from India, Dal Makhani is favorite all over the world mainly because of its richness in flavor and nutrition. The essential ingredients in dal makhani are urad dal (whole black lentils) and rajma (red kidney beans), butter and cream. It's extremely creamy, rich, smooth and silky texture.

 

Traditi... Read More..

About Recipe

Tametokai koora, Takkali pazham Kuzhambu, Toamaatar torkari

How to make Basic Makhani Gravy In Pressure Cooker

(44 ratings)
74 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Basic Makhani Gravy In Pressure Cooker
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 4 persons
Published date : March 14, 2019


Ingredients used in Basic Makhani Gravy In Pressure Cooker
• Whole garam masala (each) - 8 grams.
• Sugar - 1 tea spoon.
• Tomatoes - 500 grams.
• Butter - 1/2 cup.
• Salt - to taste.
• Green chilly - 30 grams.
• Kashmiri red chilly - 50 grams.
• Cashew nuts - 1/4 cup.
• Onions - 350 grams.
• Ginger garlic paste - 1 tablespoon.
• Kasoori methi - 1 tablespoon.
Method:
  • Add whole garammasala in the muslin cloth and tie it.Heat butter in a pan and put the garam masala sachet in it,
  • Add onions cashew nuts, saute it for 5 minutes, then add ginger garlic paste, cook this till raw flavour is gone.
  • Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
  • Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender
  • Blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
  • Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required
  • mix it and add toasted Kasuri methi (crush it with hands) once it comes to boil switch off the flame.
  • Cool it and store in small containers in refrigeration conditions.
  • Use this Makhani gravy in many veg and non-veg dishes.





Cooking with images Tamoto Rassa , Tomatoes rasdar, Tomaato Hannu saaru





Articles


Dal Makhani is actually a delicacy from Punjab in India. It is among the popular dish in North Indian Restaurants.  Apart from India, Dal Makhani is favorite all over the world mainly because of its richness in flavor and nutrition. The essential ingredients in dal makhani are urad dal (whole black lentils) and rajma (red kidney beans), butter and cream. It's extremely creamy, rich, smooth and silky texture.

 

Traditionally this dal was cooked slowly, for a long time, on charcoal. This provided it a creamier texture.  Fresh butter or fresh malai (cream) put into it. When cooked in the home nowadays, much more reasonable quantity of cream or butter are used.

 

When prepared in restaurants, it's cooked slowly on low heat and quite often has a lot of cream and butter added. Lentils and beans were soaked overnight for about 8 hrs. and delicately simmered on low heat in addition to ginger, garlic and several other. These are then put together with a tangy masala base which include onions, tomatoes (cut or puree) or dried mango powder or simply pomegranate seeds.

 

Dal makhani is popular in Delhi menus as a simple yet completing vegetarian food, it's really delicious-like a buttery bean chili, to tastes. It might be serve hot with tawa roti, naan, paratha or rice and also onion pieces as salad.

 

Nutritional Value of Dal Makhani:

This dal is loaded with starch and minerals, it's also considered heavy for digestion, on the other hand ginger solves this issue and makes it easy to digest. Use olive oil rather than ghee or butter and omit cream. Because this dish is full of proteins and fiber, it would often be the healthiest meal at your home too. Rajma and whole urad provide protein and calcium which are really important for maintenance of the body tissues and healthy bones. Cooking the dal in tomato purée adds a little bit sharpness to the dish as well as enriches it with folic acid and vitamin A.

You will find approx. 375 calories in 1 serving of homemade Dal Makhani which include 20% fat, 55% carbs, 20% protein.



 

Comments & Reviews

 

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Recent comments

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katy cool Posted on Thu Jul 11 2013

Thankyou vahchef for this quick recipe!

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John T Posted on Thu Jul 11 2013

i just ate dinner before watching, now I'm hungry again! Does anyone know of a soft sweet dosa? I've had it as a dessert, and it was rolled up with butter and sugar inside. Soft and chewy and buttery sweet. I hope i can find how to make t

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bollyking Posted on Thu Jul 11 2013

Search for "Sweet Dosa with Flour" in Vahchef videos.

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browser1611 Posted on Thu Jul 11 2013

thank you so much, vahchef! I can't wait for the lovely recipes that you will be showing us using this basic gravy.

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Quentin02143 Posted on Thu Jul 11 2013

You should do a baked makhani gravy as well. I did it last weekend where i put my marinated chicken tikka on a pan with onions tomatoes garlic and ginger and spices on top, and baked it all together, then removed the chicken and blended the sauce.

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WildDoveX Posted on Thu Jul 11 2013

I'd like to see a non-pressure cooker version as well, or added notes in the downbar.

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Abhishek Prasad Posted on Thu Jul 11 2013

Thanks!!

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Jasmeet Lall Posted on Thu Jul 11 2013

Awesome !!!!

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VahChef Posted on Thu Jul 11 2013

do the same with out pressure cooker will take more time , you can add some more water

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Faisal Mushtaq Posted on Thu Jul 11 2013

thanks for your warm wishes regarding Ramadan. Hope you will bring some special Sehri/Aftari items in coming sessions. waiting

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Ashish Chauhan Posted on Thu Jul 11 2013

sir you r rocking .....................

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Amitabh Amit Posted on Thu Jul 11 2013

Vah re Vah .. I am wiating for this . THank you so much. . You are ultimate.

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