Dal Makhani

I tried this dish, Dal Makhani, yesterday and it came out pretty good. The recipe in this video is awesome and the only change I made was to put less butter and cream than he puts. You might want to watchout for the fat you put in it.

The guy describing this video has done a good job showing you all the details. Nice work!



Thanks,

Alu Baingan Curry or Potato Egg plant Curry

Ingredients:

-1 large eggplant-cubed in large pieces. or smaller egg plants can do too.
- 2 medium potatoes-small cubes - remove the potato skin
- 1 large ripe red tomato, Mustard seeds, hing, Red chili powder, Salt, oil,
Sugar/Jaggery, Dhania powder, turmeric, Shredded Garlic (optional).

Procedure:

- I advise that you to taste the curry throughout the process and adjust the level of salt and chili accordingly. So do not add too much salt or chili at a time.

1) In a deep pan, heat the oil. Add Mustard seeds and let it sizzle. Add some turmeric powder to the oil if you'd like a deeper color. Add the potatoes cubes. Usually I add little salt and red chili at this point so that the potato cubes soak some of the salt & chili. Cook the potatoes first by adding some water. Cover and simmer until the water evaporates.

2) Add the cut eggplant pieces. Add Salt, Jaggery (sugar if you don't have jaggery), Red chili powder and turmeric and some water. Let the mixture cook until both the eggplant and potatoes are cooked.

3) Add the dhania powder and the tomato pieces. Add shredded garlic. Adjust the seasonings and simmer on low heat. You can add cut cilantro too.

4) Serve hot with chapatis or naan or rotis!

If you tried any different variations, then leave a note in the comment section and I would love to try any new ones.

Nidhi