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(0:00-4:49) - Introduction
(5:30) - Soak toor / chana dal
(8:49) - Soak dal for dal makhani
(15:00) - Boiled vegetable for gravy
(27:36) - Mix vegetable sabji
(48:20) - Final garvy making technique
(1:09:50) - Workshop information
(1:13:03) - Offer
(1:38:20) - Panner Masala
(2:00:00) - Dal Makhani
(2:13:25) - Rogan
(2:16:15) - Dal Tadka
(2:30:50) - Jeera rice
(2:40:22) - Laccha paratha / Kulcha
(2:58:56) - Final Plating & packaging


Click the link below to register👇🏻
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For more details call on 9712307070

For Written Recipe PDF Click on this link👇🏻 (All video PDF are available)
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Ingredients:
1) Basic Gravy: Step 1-
800 grams Onion
800 grams Tomatoes
100 grams Capsicum
50 grams Coriander Stems
50 grams Carrot
100 grams Melon Seeds
100 grams Cashew Nuts
2 nos Bay Leaves
1 piece Cinnamon
5 grams Cumin Seeds
5 grams Mace
5 grams Pepper Powder
3 grams Cardamom
Water as needed

Step 2-
400 ml Oil
20 grams Ginger Paste
20 grams Garlic Paste
5 grams Green Chilli Paste
10 grams Gram Flour
10 grams turmeric
20 Kashmiri Red Chilli village
20 grams Coriander Cumin Powder
Gravy Base (Step-1)
Water as needed

2) Paneer masala:
200 ml Oil
5 grams Cumin Seeds
20 grams Ginger Paste
20 grams Garlic Paste
10 grams green chili paste
5 grams Turmeric
10 Kashmiri Red Chilli Powder
5 grams Coriander Cumin Powder
10 grams Kitchen King Masala
5 grams Kasurimethi
Water as needed
Ready Gravy (Step-2)
750 grams paneer
50 grams Khoya
5 grams Sugar
10 grams Tomato Ketchup
10 grams Red Chilli
Water as needed
30 ml Cream
20 grams Butter

3) Mix veg:
Ingredients :- For pre-presion
500 grams Cauliflower (cube)
300 grams carrot (cube)
200 grams capsicum (cube)
100 grams steam (cube)
200 grams French beans (cube)
100 grams peas (boiled)
100 grams paneer (cube)
100 grams potatoes (cubed)

200 ml oil
5 grams cumin
2 nos bay leaves
250 grams onion (chopped)
20 grams ginger paste
20 grams garlic paste
5 grams green chillies chopped
200 grams blanch tomato puree
5 grams turmeric
10 Kashmiri lal marchu powder
10 grams coriander cumin powder
5 grams kitchen king masala
3 grams Kasurimethi
20 ml cream
Salt to taste
All the veggies
10 grams coriander (chopped)
10 grams spring onion (chopped)

4) Dal fry: For dal (boil)
250 grams Tuvar dal (soaked for 6 hours)
100 grams gram dal (soaked for 6 hours)
5 grams ginger paste
5 grams green chili paste
3 grams turmeric
10 ml oil
5 grams oil
Water as needed
1 bay leaf

For tadka
200 ml oil
5 grams cumin seeds
5 grams Boria Chili (Waghar Chili)
50 grams Onion (chord)
100 grams tomatoes (chopped)
10 grams ginger (chopped)
10 grams garlic (chopped)
5 grams chili (chopped)
5 grams turmeric
5 grams asafoetida
8 Kashmiri Red Chilli powder
5 grams Amchur powder
3 grams Kasurimethi
Water as requires
Boiled lentils
Salt to taste
10 grams coriander chopped
10 grams Desi Ghee (after rendering)

5) Jeera rice:
For Rice
400 grams sella Basmati (steamed for 12 hours)
4 liters water
5 ml vinegar
10 ml oil

final step
150 ml of oil
30 grams ghee
8 grams cumin
Boil rice
Salt to taste
10 grams coriander (chopped)

6) Dal Makhni: For Dal (Boil)
250 grams black urad
50 grams Chibda Rajma
50 grams Chanal Dal
10 grams ginger
2 nos bay leaves
5 grams cinnamon
5 grams green cardamom
5 grams mace
Water as needed

For dal:
200 ml oil
50 grams butter
5 grams cumin
5 grams chili paste
5 grams asafoetida
5 grams turmeric
10 grams Kashmiri Red Chilli
8 grams Kitchen King
3 grams Kasurimethi
300 grams blanch tomato puree
100 grams tomato ketchup
Boiled lentils
Water as needed
Orange Red Cooler
200 ml cream
100 grams butter
5 grams coriander chopped
2 grams nutmeg powder
3 grams pepper powder

7) Lachcha Paratha:
1 cup flour
1 cup wheat flour
1 tsp baking powder
1/2 cup curd
1 tsp sugar
2 tbsp oil
Salt to taste
For the kalonji topping
For the sesame topping
For the coriander topping
Oil for frying

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6th Floor, Kalp Business Center, above iconic showroom, opp. pantaloons, City Light Town, Athwa, Surat, Gujarat 395007
+91 9712307070 / 8460807070

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