Dal Makhani, Paneer Kulcha recipe

If you're looking for a hearty and delicious meal that is perfect for any occasion, then you must try this recipe for Dal Makhani and Paneer Kulcha. These two classic Indian dishes complement each other perfectly, making for a filling and satisfying meal that will leave your taste buds craving for more. In this article, we'll share with you a step-by-step guide on how to make these dishes, and we guarantee that you'll love the end result!

Ingredients for Dal Makhani:

• 1 cup of black lentils (whole)
• 1/4 cup of kidney beans
• 2 tablespoons of ghee
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon of ginger, grated
• 2 green chillies, finely chopped
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• Salt to taste
• 1/4 cup of cream
• Coriander leaves for garnishing

Ingredients for Paneer Kulcha:

• 2 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of milk
• 1/2 cup of yoghurt
• 2 tablespoons of ghee
• 1/2 teaspoon of sugar
• 1/2 teaspoon of ajwain (carom seeds)
• 1/2 cup of grated paneer
• Coriander leaves for garnishing

Instructions for Dal Makhani:

1. Rinse the lentils and kidney beans thoroughly and soak them in water overnight.
2. Drain the water and rinse the lentils and kidney beans again.
3. In a pressure cooker, add the lentils, kidney beans, 4 cups of water, and a pinch of salt. Pressure cook for 15-20 minutes or until they are cooked and soft.
4. In a pan, heat ghee over medium heat. Add cumin seeds and let them crackle.
5. Add onions, garlic, ginger, and green chillies. Saute until the onions are translucent.
6. Add turmeric powder, coriander powder, and garam masala. Saute for a minute.
7. Add the cooked lentils and kidney beans to the pan. Mix well.
8. Add salt to taste and let it simmer for 10-15 minutes.
9. Add cream and mix well.
10. Garnish with coriander leaves and serve hot.

Instructions for Paneer Kulcha:

1. In a bowl, mix together flour, baking powder, baking soda, salt, sugar, and ajwain.
2. Add milk and yoghurt to the bowl and mix well to form a dough.
3. Knead the dough for 5-7 minutes until it is soft and smooth.
4. Cover the dough and let it rest for 30 minutes.
5. Divide the dough into equal parts and roll them into balls.
6. Flatten the balls and stuff them with grated paneer.
7. Roll out the dough balls into flatbreads.
8. Heat a tawa or griddle over medium heat. Place the kulcha on the tawa and cook for 2-3 minutes on each side.
9. Brush ghee on both sides of the kulcha.
10. Garnish with coriander leaves and serve hot.

In conclusion, this recipe for Dal Makhani and Paneer Kulcha is a perfect combination of classic Indian dishes that are easy to make and taste delicious. The creamy and flavorful