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1. Start the process by heating some butter and ghee in a pan.
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2. Add cumin seeds and let them crackle while the ghee and butter are heating.
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3. Add the chopped onion, tomatoes, and ginger-garlic paste and cook it until it is tender and fragrant.
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4. Mix well before adding red chilli powder and tomato puree.
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5. The boiled dal mixture, cream, salt, and garam masala should be added after the masalas are thoroughly cooked.
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6. As necessary, adjust the amount of heated water, mix it, and then allow it to boil.
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7. Over a very low flame, simmer the mixture for at least 30 minutes, stirring occasionally to prevent burning.
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8. If the water in the dal makhani runs out in the middle of simmering, add a little warm water, mix, and let it simmer again.
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9. Then, stir in the crushed kasuri methi. Simmer for one more minute. Your Makhani Dal is ready for serving.
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