Aloo Phulkopi Diye Bhetki Macher Jhol / Fish Curry With Potato And Cauliflower

Preparation Time -   20 minutes 
Total Preparation Time - 20 minutes  
Cooking Time -   40   minutes 
Course -  Non - Veg  Curry / side dish 
Cuisine -  Bengali   
Serve -  3  
Author - Paramita's Kitchen   


Ingredients :

1. Bhetki  Mach / Bekti Fish /  Barramundi Fish   - 6 steaks
2. Potato -  1 ( remove the skin and cut into medium slices )
3. Cauliflower - 1 (  Cut the florets into big chunks )
4. Gram Masala powder - 1 small  tea spoon
5. Bay leaf - 2
6. Cumin seeds - 1 tea spoon
7. Mustard oil as required
8. Salt to taste
9. Turmeric powder as required
10. Kashmiri dry red chili powder  - 1 table spoon 
11. Dry red chili powder - 1 table spoon
12. Tomato - 2
13. Cumin powder - 1 table  spoon
14. Coriander powder - 1  table spoon
15. Ginger paste - 1 table spoon 

Methods :

1. Wash  and  clean  the fish under running cold water .

2. Marinate the fish  with turmeric powder  and salt  . Rub the fish by hand . Cover and  Keep a side . Marination for about 20 - 30 minutes .

 3. Pour  enough  oil  in a pan . Once oil is smoking . Now add one after one fish steaks . Fry till light golden in color . Take out the fish from pan .

4. Now add potato pieces into the pan . Fry till golden  in color . Remove the  potato from hot oil .

5. Next add cauliflower and pinch of salt   into the hot oil . Mix well .  Fry  till golden in color on medium or low flame . Take out the cauliflower from hot oil . Keep a side .

6. Now add cumin seeds and bay leaf . Stir well . Fry till few minutes . Once spices start  to splutter .

7. Next add finely chopped tomatoes and adjust  salt to taste . Mix well . Once tomato pieces are mushy and soft .

8. Also add turmeric powder and mix well . Saute until raw smell goes off from tomatoes .

9. Meanwhile in a bowl add cumin powder , ginger paste , coriander powder , kashmiri dry chili powder , dry red chili powder , and add  water . Mix well  and  combine .  Make a paste  from masala .

10. Now  pour  spices or masala paste into pan  and mix well . Saute till oil starts to separates from the sides of the pan .

11. Next add fried cauliflower and potatoes  into  the  pan . Mix well .

12. Now  carefully  drops fried fish steaks  one after one into the pan  and mix well .

13. Pour  water into the pan  and mix well . 

14. Cover the pan  and  cook for 10 - 15 minutes .

15. Meanwhile , open the cover of pan . Gravy has thicken consistency .

16. Potatoes and cauliflower are done  and softened .

17. Now add gram masala powder and mix well .

18. Cook for another 5 minutes in  low flame .

19.  Switch off the flame .

20. Your fish curry  is  ready  to  serve .

21. Serve hot with steamed rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

lauki Chana Dal Recipe / Bottle Gourd And Bengal Gram Curry / Lauki Chana Dal Ki Sabzi Recipe

Preparation Time -   2 hours 20 minutes
Total Preparation Time - 2  hours 20 minutes  
Cooking Time -  45    minutes 
Course -  Vegetables  Curry / side dish 
Cuisine -  North Indian  
Serve -  4  
Author - Paramita's Kitchen   


Ingredients :

1. Bottle gourd - 1
2. Bangal gram -  1 cup
3. Onion - 2
4. Garlic paste - 2 table spoon
5. Ginger paste - 1 table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Dry red chili powder - 1 table spoon
8. Cumin powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Fresh coriander leaves - 3 table spoon
11. Gram Masala powder - 1 tea spoon
12. Bay leaf - 2
13 . Whole Cumin Seeds - 1 small tea spoon

Methods : 
1. Wash the bottle gourd and peeled the bottle gourd . Cut into medium cubes .

2. Wash and rinse the dal . Soak the dal in enough water  for about 2 hours .

3. After 2 hours , drain the water .

3. Boiled the dal  in a pressure cooker  with  water . Cover  and  close the lid .  Cook till 2 whistles on medium flame . Switch off the flame . Allow  it  to cool  .  Open  the cover  of  pressure  cooker .

4. Pour oil  in a wok . Heat the oil  and oil is  smoking and hot  . Now add bay leaf and cumin seeds . Fry till few seconds .

5. Next  add onion and fry till onions are translucent .

6.  Add bottle gourd cubes  and mix well . Sprinkle salt all over the bottle gourd and mix well . Cover the wok . Cook till 10 minutes on medium flame .

8. After 10 minutes , bottle gourd pieces are done .

9. Next add finely chopped tomatoes and saute till tomatoes are soft and mushy  on medium flame .

10. Add  turmeric powder and sugar and combine . Saute till few minutes . Once sugar is dissolve . Raw smell  goes off turmeric powder .

11.   Also  add  ginger paste and garlic paste .  Saute till few minutes .  Fry    until  raw smell goes off  .

12. Next add kashmir dry red chili powder , cumin powder , coriander powder , dry red chili powder , gram masala powder , finely chopped fresh coriander leaves and mix well . Fry until oil starts  to separates from the sides .

13. Next add cooked dal  and pour 1 cup of water . Mix well . Uncovered  and  Cook  till 10  - 15 minutes  on  medium flame .

14. After 10 minutes , meanwhile  dal is completely thick . Bottle gourd pieces are soft  and tender .

15. Switch off the flame . Pour the dal in a serving bowl .

16. Serve  hot  with  Indian  breads .  

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Capsicum Chole / Chickpeas With Capsicum Curry / Capsicum Chole Masala

Preparation Time -  8   hours 
Total Preparation Time - 8 hours 20 minutes  
Cooking Time -  30   minutes 
Course -  Vegetables  Curry / side dish 
Cuisine - Indian /  Punjabi  
Serve -  3 
Author - Paramita's Kitchen   

Ingredients :

1. Chickpeas / Chole - 1 cup
2. Turmeric powder  as required
3. Capsicum - 2
4. Bay leaf - 2
5. Cumin seeds - 1 small tea spoon 
6. Salt to taste
7. Kashmiri dry red chili powder - 2 table spoon
8. Cumin powder - 1 table spoon
9. Ripe Tomato - 2
10. Coriander powder - 1 table spoon
11. Ginger paste - 1 table spoon
12. Garlic paste - 2 table spoon
13. Sugar - 1 tea spoon ( optional )
14. Garam Masala powder - 1 tea spoon
15. Onion - 3 ( peel  the onion and cut  into thin sliced )
16. Fresh Coriander leaves - 3 table spoon , finely chopped
17. Dry red chili powder - 1 table spoon
18. lemon - 1 

Methods :

1. Wash  and  clean the capsicum . Cut  the capsicum and remove on the top of capsicum . Remove the seeds of capsicum . Remove the white part of capsicum . Cut the  capsicum into thin slices . Keep a side .

2. Wash and  rinse the chickpeas . Soak the chickpeas overnight in enough water . Next morning drain the water and wash them   . Keep a side .

3. In  a pressure  cooker  add the soaked  and  drained  chickpeas  and add along  with  water .  Pressure  cook till 2 whistles on  medium  flame . Once  chickpeas  is done . Now switch off the flame  and let the pressure comes down naturally . Once  stem is  gone .  Once it is done .  Now open the pressure cooker  and keep a side .

4.  Pour the oil in a pan  and heat the oil . When oil is hot . Now add  bay leaf  and whole cumin seeds . Stir them . Fry till golden brown on low flame .

5. Next  add  thin sliced onion and fry till light golden brown in color .

6. Also add thin sliced capsicum , salt to taste  and fry till few minutes .

7. Next add finely chopped tomatoes and combine . Once tomatoes are completely soft .

8. Now also add turmeric powder and sugar and mix well . Saute till few minutes .

9. Add ginger paste , garlic paste , kashmiri dry red chili powder , cumin powder , coriander powder , dry red chili powder and mix well . Saute till oil starts to separates from the sides of pan .

10. Next add  fresh finely chopped coriander leaves , gram masala powder , cooked  chickpeas  or  boiled chickpeas with stock   and mix well . Do not  add  water .  Let it cook for about 10 minutes  on medium flame .

11. After 10 minutes , open the cover of pan . Meanwhile  gravy is thick consistency . Squeeze lemon juice  and mix well .   Now my capsicum chole  is ready to serve .

12. Transfer the curry to the serving bowl . 

13. You can also serve with Indian breads , pulao ,  and  steam rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Lau Diye Koi Mach / Koi Fish With Bottle Gourd Curry / Bengali Style Koi Fish Curry With Bottle Gord

Preparation Time - 30 Minutes 
Cooking Time -  45  minutes 
Course - Non - Veg
Cuisine - Bengali 
Serve - 4
Author - Paramita's Kitchen   

Ingredients

1. Koi mach / Koi  Fish  - 6
2. Bottle Gourd - 1
3. Ripe Tomato - 1 ( cut into very finely chop )
4. Salt to taste
5. Turmeric powder as required
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9. Mustard oil as required
10. Slit green chili - 4
11. Water as required
12.  kalo jeera /   Nigella seeds   - 1 small tea spoon

Methods :

1. Wash and clean the bottle gourd . Peel the skin of bottle gourd . Cut the top of bottle gourd . Cut into very finely chopped .

2. Wash and clean the fish  under running  water  . Marinate the  fish  with salt and turmeric powder all over the fish . Rub the fish and marination  for about 30 minutes .

3. Pour oil into a pan  and  heat the oil . Once oil is hot . Now add  one after one fish  into hot oil  and fry on both sides  till light golden   . Take out  the fish from pan . Fry  remaining steaks in the same way except do not add oil .

4. In    the  same oil  and temper with  1 small  tea  spoon  of   kalo jeera /   Nigella seeds    and slit green chilies . Stir well . Once  spices  starts  to    splutter .

5. Next  add  finely chopped  bottle gourd  and finely chopped  ripe tomatoes . Mix well . Sprinkle salt all over the bottle gourd . Cook till 10 - 15 minutes on  high flame . Cover and close the lid .

6.  After 15 minutes , open the cover of pan . Once bottle gourd  pieces  are soft and half tender .

7. Now  add turmeric powder  and mix well . Saute till  raw smell goes off  .

8. Next add cumin powder , coriander powder , kashmiri  dry chili powder  and mix well . Cook till 2 minutes .

9. Now also add  fried fish pieces and pour 1 cup of water . Mix well . Cover and close the lid of pan . Cook  till 10 - 15 minutes .

10. 15 minutes later and open the cover of pan . Meanwhile  water  is  evaporated   from bottle gourd  and fish . Fish is soft and done . Bottle gourd  is done . Now fish is ready to serve .

11. Pour the fish curry in a serving bowl .

12. You can  also serve  with  hot rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Paneer kheer

Preparation Time - 30 Minutes 
Cooking Time - 45  minutes 
Course -  Dessert 
Cuisine - Indian 
Serve -  6
Author - Paramita's Kitchen 


Ingredients :

1. Milk -  1  liter
2. Sugar As required
3. Cardamom Powder - 1 small tea spoon
4.Grated Paneer -  2 cup
5. Raisins - 4 table spoon
6. Condensed milk - 1 cup
7. Cashew nuts - 2 table spoon
8. Almonds - 4 ( finely chopped ) 

Methods :

1. Pour  1  liter milk in a heavy bottom pan  and switch on the flame . Stir . Once milk bring to a boil or  when milk comes to a boil .

2. Now reduce to flame . Add  2 cups of grated paneer into hot milk  on low flame . Mix it very well .

3. Next add sugar , 1 small tea spoon of cardamom powder , 4 table spoon of raisins , 1 cup of condensed milk  and cashew nuts . Mix well . Stir  till sugar is dissolved .

4. Continue stirring and scraping in the same way till milk has thickened .  Let  it  cook  for  20 - 30 minutes  . Once milk is thicken . Now paneer kheer is ready .

5. Pour the paneer kheer in a serving bowl .

6. Sprinkle chopped almonds , chopped cashew nuts and raisins on the top of  Paneer Kheer .

7. Serve chilled . 

Happy Cooking ,

With Love  ,

Paramita's Kitchen . 

Chettinad Style Fish Curry / Chettinad Fish Curry Recipe

Preparation Time -  45 minutes 
Cooking  Time -  20 minutes 
Serve - 3

Ingredients :


1. Fish ( Aar )  - 4 steaks
2. Shallots - 15 ( peel  the shallots and cut into thin slices ) 
3. Kashmiri dry red chili powder - 1 table spoon
4. Grated  Coconut  - 2 table spoon
5. Tamarind Water - 1/4 cup
6. Whole cumin seeds - 1/2 tea spoon
7. Whole mustard seeds - 1/2 tea spoon
8. Whole red chili - 4
9. Kashmiri dry red chili powder - 1 table spoon
10. Dry red chili powder As required
11. Cumin powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Ripe Tomatoes - 1 ( cut into finely chopped )
14. Curry leaves - 1 spring
15. Fenugreek Seeds - 1/4 tea spoon
16. Dry red chili Powder - 1 table spoon
17. Garlic Paste - 2 table spoon
18. Oil As required
19. Salt To Taste
20. Turmeric Powder as required

Methods :

1. Wash and clean the fish . Marinate fish with  salt , turmeric powder and dry red chili powder . Marination for about 30 minutes .

2.  Put  kashmiri dry red chili powder , grated coconut , coriander powder , dry red chili powder , cumin powder  and few drops of water into a  blender and grind together  . Make a fine  paste from masala  .  Keep a side . 

3. Heat oil in a wok . When oil is hot . Now add 1/2 tea spoon of  mustard seeds , 1/4 tea spoon of fenugreek seeds ,  whole dry red chili  , and  curry leaves . Stir for few seconds on high flame .

4.  Now add thin slices  shallots into wok . Saute and fry  till  golden brown .

5. Next  add  finely chopped tomatoes into  wok . Saute until  tomatoes pieces are mushy.

6.  Now add a pinch of  turmeric powder , salt to taste , and mix well .

7. Pour  grounded  masala paste and saute till  oil starts to separates from the sides of wok .

8.  Pour 1/4 cup of tamarind water and pour 2 cups of water  and bring it to a boil . Now add marinated fish  and mix well . Cook for 10 minutes . Cover and close lid on medium flame .

9. After 10 minutes , open the cover of wok and gravy is done .

10. Switch off the flame .

11. Pour the fish curry into a serving bowl .

12. You can serve  along  with rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Bengali Style Chuno Macher Chorchori / Bengali Style Small Fish Curry With Vegatables

Preparation Time - 30 Minutes 
Cooking Time - 30 minutes 
Serve - 3 

Ingredients :

1. Small Fish - 300 gm ( I have used in this recipe small prawns , small Puti fish and small Mourola Fish )
2. Eggplant / begun - 1
3. Pointed gourd - 4
4. Ridge gourd - 1
5. Potato - 1
6. Ripe tomato - 1 ( Cut into finely chopped )
7. Bay leaf -2
8. Whole cumin seeds - 1/2 tea spoon
9. Cumin powder - 1 table spoon
10. Onion - 3
11. Garlic paste - 3 table spoon
12. Ginger paste - 1 table spoon
13.Coriander powder - 1 table spoon
14. Kashmiri dry red chili powder - 1 table spoon
15. Dry red chili powder - 1 table spoon
16. Salt to taste
17. Turmeric powder as required
18 . Oil As required
19. Water as required
20. Finely chopped fresh coriander leaves - 2 table spoon 

Methods :

1.  Wash and clean the eggplant . Now cut and remove on the top of eggplant . Cut few portion of eggplant  . Cut into thin slices of  eggplant .

2. Wash and clean the pointed gourd . Cut and remove few  end of  portion of pointed gourd . Cut into thin slices .

3. Wash and rinse the potatoes . Peeled  the potatoes of skin .   Cut into thin slices .

4. Peeled  the onion of skin . Cut into very thin slices .

5. Wash and clean the pointed gourd . Peeled  the pointed gourd of few portion . Cut into thin slices .

6. Wash and clean the ridge gourd . Peeled   of few part  of skin of ridge gourd . Cut into thin  slices .

7. Wash and clean the fish by water . Marination  fish with turmeric powder and sprinkle salt all over the fish . Rub the fish and marination for about 30 minutes . Cover and keep a side .

8. Heat oil in a wok . Once oil is hot . Now  add fish and fry till golden color  and  crispy on  both sides  . Take out the fish from hot oil . Keep a side .

9. Now add  bay leaf and a pinch of whole cumin seeds . Fry till spices are crackle and splutter   and roast well  .

10. Now add  thin onion pieces and fry until onions are golden brown .

11. Next add  vegetables  one after one , finely chopped ripe tomatoes  and sprinkle salt all over the vegetables .  Saute till vegetables are soft and tender on low flame . Cover the wok  and cook for 10 minutes .

12. After 10 minutes , vegetables are done . Vegetables  are half cook  and  soft .  Now add turmeric powder all over the vegetables and mix well . Saute till raw smell goes off  from turmeric powder .

13. Now also add 3 table spoon of garlic paste and 1 table spoon of ginger paste and mix well . Saute till few minutes  on high flame . 

14. Next add 1 table spoon of coriander powder , 2 table spoon of finely chopped fresh  coriander leaves ,  1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon of cumin powder and sprinkle few drops of water  all  over the fish and mix well . Saute till oil starts to separates from the sides of the wok . Once oil and  spices are separates completely .

15. Next also add fried small fish and pour 2 cups of water .Mix well . Cook for 10 minutes  on medium flame . Cover and close the lid .

16. After 10 minutes , meanwhile open the cover of wok  . Gravy is thicken and maximum water is evaporated from fish curry . Vegetables  are soft  and tender .

17. Now switch off the flame .

18. Pour the curry in a serving bowl .

19. Serve hot with rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Pineapple Juice Recipe / Homemade Fresh Pineapple Juice Recipe

Ingredients :

1. Pineapple - 1
2. Sugar - 1 tea spoon ( optional )
3. A pinch of salt

Methods :

1. Peel the skin of  pineapple . Cut  and remove the top of pineapple . Cut and remove  the end portion  of  pineapple . Cut into very finely chopped pieces  .

2. Take a blender . Add chopped pineapple  into a blender . Blend to  make a  smooth  juice from pineapple . Blend until smooth juice from pineapple .

3.  Pour the pineapple juice in a  Soup strainer .

4. Now add 1 tea spoon of sugar  , a pinch of  salt  and mix well . Once the sugar is dissolve .

5. Pour the juice in a serving glass .

6. Serve immediately and serve chilled .

  

Bengali Style Labra Tarkari Recipe / Labra Tarkari / Bengali Style Mix Vegetables Curry Recipe

Ingredients :

1. Potato - 1 ( Peel the potato of skin and cut into small cubes )
2. Cauliflower - 1 cup  (  Small  Separated florets )
3. Eggplant - 1 ( remove the top of eggplant and cut into cube )
4. Red Pumpkin - 250 gm  ( peel the red pumpkin and cut into small cube )
5. Fresh coriander leaves , finely chopped  - 3 table spoon
6. Radish - 2 ( Peel the radish of few portion and cut into small cubes )
7. Ridge gourd - 2 ( peel the ridge gourd of hard portion and remove the top of ridge gourd and cut into  small  cube  pieces )
8. Pointed gourd / potol - 4 - 5 ( peel the pointed gourd of few portion and cut into small cube pieces  )

9. Ripe tomato - 1 ( cut into finely chopped )
10. Ginger paste - 1 table spoon
11. Cumin powder - 1 small tea spoon
12. Coriander powder - 1 small tea spoon
13. Kashmiri dry red chili powder - 1 tea spoon
14. Yard long beans / bor-boti  - 20 gm ( cut into small pieces )
15. Panch phoron  or bengali five spices  - 1/2 tea spoon or a pinch of panch phoron
16. Sugar - 1 teaspoon
17. Turmeric powder - 1 tea spoon
18. Salt to taste
19. Oil As required
20. Water As Required 

Methods :

1. Wash and clean  cut vegetables under running water . Collect them  and  put  the vegetables in a bowl . Add  water in the bowl  . Keep a side .

2. Take a large wok . Heat oil in a large wok . When oil is completely hot . Now add a pinch of panch phoron  and stir for few seconds  on high  flame . Once panch phoron is roasted and starts to splutter .

3. Now add  cut vegetables into a wok  and mix well .

4. Also add chopped ripe tomatoes , sprinkle  salt  all over the vegetables  and mix well well on high flame . Let it cook for about 10 minutes . Cover the wok .

5. Once vegetables are tender  . Now add  turmeric powder and 1 table spoon of sugar . Saute till raw smell goes off from vegetables .

6. Next also add  ginger paste , cumin powder , coriander powder , kashmiri dry red chili powder and fresh  finely chopped coriander leaves  . Mix well . Saute till separates oil from masala .

7. Pour 2 cups of water . Mix well . Uncover the wok . Cook for 10 minutes .

8. After 10 minutes , meanwhile vegetables or curry is done . Once vegetables are tender and soft . Gravy is thicken . Maximum water is evaporated  from curry .

9. Now labra tarkari is ready .

10 . Switch off the flame . Pour the curry into a serving bowl .

11. Serve hot with rice or Indian breads .

Janmashtami Special Recipe Pineapple Halwa / Pineapple Halwa / Ananas Sheera / Ananas Halwa / Pineapple Er Halwa

Ingredients :

1. Grated Pineapple - 1 cup
2. Pineapple Chunks - 1/2 cup
3.  Rava / Semolina / Suji - 1 cup
4. Sugar - 1 cup
5. Ghee / Clarified butter as required
6. Water  as required
7. Cashew  Nuts - 1 table spoon
8. Raisins - 1 table spoon

Methods :

1. Take a pan , now add ghee in a pan . When  ghee starts to melt . Now  add  1  cup  of  suji  and  Roast  till few minutes on  low  flame .

2. Once  the suji  is aromatic and turns  brown in color . Remove the suji from pan . Keep a side .

3. Now add  1 cup of grated pineapple , 1/2 cup of pineapple chunks  and  1 cup of sugar  into  the  pan  . Mix well . Cook till sugar is dissolve . Once  pineapple juice is  evaporated  from pan .

4. Next  also add  roast  suji / rava , cashew nuts and raisins   and mix well .

5. Pour 1 cup of water  into the suji / rava  . Mix well . Cook for 5 minutes .

6.  After 5 minutes , once suji / rava  is done . When  Halwa  starts leaving  the side  of the pan .  Water is evaporated  from halwa .

7. Now switch off the flame . Transfer the Pineapple Halwa  in a bowl .

8. Serve . 

Punjabi Style Dal Makhani Recipe / How To Make Punjabi Style Dal Makhani

Ingredients :

 For   Dal  : 

1. Whole black urad  dal / Shabut urad dal  - 1 cup

2. Chana dal / Bengal Gram  - 1/2  cup

3. Rajma / Kidney beans - 1/2  cup

4. Water  As  Required

For   Dal   Makhani   Recipe :

1. Onion - 2 ( Peel the  onion  of  skin  and cut into thin  slices )
2. Tomato Puree - 1 cup
3. Salt to taste
4. Turmeric powder as required
5. Sugar - 1 tea spoon ( optional )
6. Ginger Paste - 1 table spoon
7. Garlic paste - 1 table spoon
8. Cumin powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Kashmiri dry red chili powder - 1 table spoon
11. Gram masala powder - 1 tea spoon
12. Fresh cream - 2 tea spoon
13. Ghee ( clarified butter ) as required
14. Butter - 1 table spoon
15. Curd  ( whisked  ) - 2 table spoon
16. Kasuri Methi - 1 table spoon
17. Fresh  finely chopped coriander leaves - 1 tea spoon 

For Tempering :

1. Bay leaf - 2
2. Whole Cumin seeds as required
3. Green cardamom - 2
4. Cinnamon - 1
5. Cloves - 2

Methods :

1. Wash and clean the dal under running water .

2.  Take a bowl and add enough water . Soak Rajma , Urad dal and chana dal  in enough water for overnight or atleast  8 - 10  hours . Cover and keep a side .

3. Next morning drain the water from soak dal and rinse the dal  running  in water .

4. Take a pressure cooker . Add  soak mixture dal and water . Mix . Cover and close lid to pressure cooker . Pressure cook for 6 - 7 whistles on medium flame . Once is done . Now switch off the flame . Keep a side . Allow to cool .

5. Once pressure cooker is cool . Now open the cover of pressure cooker . Keep a side .

6. Take a pan . Now add  1 table spoon of  ghee and  1 table spoon of  butter . When ghee and butter starts to melt and completely hot . Add bay leaf , a  pinch of cumin seeds , 2 pieces of slit cardamom and 1 pieces of cinnamon and  2 pieces of cloves . Fry till few seconds on low flame .

7.Now add slice onion and fry till  golden  brown . Once onions are done . 

8. Next add tomato puree and mix well . Saute till few seconds .

9. Add turmeric powder , salt to taste and sugar . Mix . Saute till raw smell goes off from turmeric powder .

10. Also add ginger paste , garlic paste , 1 table spoon of cumin powder , 1 table spoon of coriander powder , 1 table spoon of kashmiri dry red chili powder , 1 tea spoon of garam masala powder , 2 table  spoon of  curd , Kasuri methi , 1 tea spoon  of  fresh  finely chopped  coriander leaves  and mix well . Saute till oil starts to separates from the sides of the pan .

11. Next add cooked dal , 1/2  cup  of  water  and mix well . Give a good stir .

12. Meanwhile  dal  starts to thick .

13. Next add cream and butter . Mix well .

14. Switch off the flame .

15. Transfer  Dal  Makhani  to a serving bowl .

16. Serve hot with naan .