Makhni Daal Recipe | Dawat | Abida Baloch | Desi Food

Method:
Pour 4 cups fresh water Add lentil, salt, red chili powder & turmeric powder. Cook in a pot until soft and tender. Then heat a pan with butter & clarified butter add onions and fry until they turn golden. Stir in ginger garlic paste and sauté for 1 minute until the raw smell goes away. Then transfer tomato puree and cook for 3 to 4 minutes until thick. Add all spice powder. Mix. Now add cooked lentil and red chili powder. Cook on a low flame until the lentil thickens stirring often until, the lentil thickens. Then add fenugreek leaves and Stir for 6 to 8 mins. Garnish dal makhani with butter or cream & serve hot.

Method:
Heat oil in a pan and add whole spices and let them crackle. Now add garlic ginger and sauté them. Then add sliced onions and fry till they are soft and translucent. Once the onions are soft, add mutton and mix well, add coriander powder, turmeric, red chilli powder, salt and mix together and cook as long as the oil starts appearing from sides. Now add water close the lid, simmer the gas and let it cook till mutton is soft and tender. Then add tomato Turn the flames high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.
Once the ghee starts oozing out from the sides, mutton will start to thicken and turn deep brown in colour. Turn off the gas and garnish the Bhuna Gosht with lots of coriander.