No Onion–No Garlic Magic: Dal + Paneer in One Masala! | Office ka Dabba | Ep 23

Описание: Two dishes, one masala, zero morning stress! 🌸
Today’s #MereOfficeKaDabba brings a creamy black urad dal and a rich paneer sabzi — both made from the same no-onion-no-garlic tempering. Perfect for 2–3 people and ready in no time.

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Ingredients

For Dal
• 1 cup peeled black urad dal (washed & soaked overnight)
• 1 cinnamon stick
• 1 bay leaf
• 1 black cardamom
• 1 tsp turmeric powder
• 1 tsp salt
• 1 tsp Kashmiri chilli powder
• 3–4 cups water
• 1 tsp desi ghee

For Tempering / Masala (used for both dal & paneer)
• 7 tomatoes (pureed)
• 2 tbsp oil + 1 tbsp butter
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1.5 tsp Kashmiri chilli powder
• 1.5 tsp salt
• 1 tbsp crushed ginger & green chilli (adjust as per taste)
• Hot water (as required while cooking masala)

For Paneer Sabzi
• 250–300 g paneer (cut into squares)
• 1 tsp kitchen king masala
• ½ tsp salt
• 1 tbsp fresh cream
• 1 tbsp dry fenugreek leaves (kasuri methi, lightly roasted)

For Garnish (both dal & paneer)
• Fresh cream (optional)
• Dry fenugreek leaves (kasuri methi)
• Fresh coriander leaves


Process

First, wash and soak 1 cup peeled black urad dal overnight. Rinse it 2–3 times the next morning until the water runs clear and most of the peels are removed. Transfer the dal to a pressure cooker along with cinnamon, bay leaf, black cardamom, turmeric, salt, Kashmiri chilli powder, 3–4 cups water and desi ghee. Mix well, close the lid and cook for 5 whistles on high and then 10 minutes on low flame.

Meanwhile, crush ginger and green chillies. Puree 7 tomatoes in a mixer. In a pan, heat oil and butter, add cumin powder, coriander powder, Kashmiri chilli powder, salt, and the crushed ginger–green chilli mixture. Add a splash of hot water so the spices don’t burn and cook for 1 minute. Then add the pureed tomatoes, cook uncovered for 5 minutes and then cover and cook for 8–10 minutes, stirring in between, until the masala releases oil.

While the masala cooks, cut paneer into squares and lightly roast dry fenugreek leaves on low flame to release their aroma. Once the masala is ready, take out half into a bowl for paneer sabzi and leave the other half in the pan for the dal. Check the cooked dal, remove whole spices if you prefer, and beat the dal well to make it creamy. Add the dal to the masala in the pan, mix, adjust consistency with hot water, cover and let it simmer for 15–20 minutes on low flame.

For the paneer sabzi, take the reserved masala in a pan, add kitchen king masala and salt, cook for 3–4 minutes, then mix in fresh cream and a little hot water if the masala is too thick. Add the paneer cubes, coat them well in the masala, cover and cook on low flame for 4–5 minutes. Finish with roasted dry fenugreek leaves, fresh coriander and a little cream.