6 North Indian Style Gravy Recipes | Dal Makhani | Malai Kofta | Palak Paneer | Tasty Veg Curries

Ingredients

Learn how to make North Indian Style Gravies at home
Introduction – 0:00

Shahi Paneer – https://youtu.be/EbpSHiRRK7I – 0:16
Palak Paneer – https://youtu.be/a5sr50WL1DY – 6:20
Rajma Chawal – https://youtu.be/BXq9IAM-ad0 – 11:13
Kashmiri Dum Aloo -https://youtu.be/nrZHycNdIX0 – 17:42
Dal Makhani – https://youtu.be/FV6Q4wEAdQ4 – 22:04
Malai Kofta – https://youtu.be/gwH78sKpR8E – 28:17

#NorthIndianGravy #VegGravy #CurryForMeals #AnybodyCanCookWithRajshriFood

About Shahi Paneer
Shahi Paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine (hence the term “shahi”, in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices. It is mainly eaten with traditional Indian flat-breads like roti or naan, rice and bread. Paneer is derived from the Persian word for cheese, and shahi is the term for royal (in reference to the Imperial Court of the Mughal Empire). Similar dishes include paneer butter masala and Kadai paneer.

About Palak Paneer
Palak paneer is prepared by first boiling and pureeing spinach. The puree is then mixed with sautéed tomatoes and onions. Grilled cubes of paneer are then added to the puree. Palak paneer is typically spiced with ginger, garlic, tomatoes, garam masala, turmeric, chili powder and cumin. Palak paneer is served hot with a side such as roti, naan, paranthas, makki di roti, or boiled rice. It can also be served with onions on the side for a more traditional approach.

About Rajma
Rājmā, also known as Rāzmā or Lal Lobia, is a popular dish in the Northern states of India, vegetarian dish in Pakistan and Nepal. It is originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.The Punjabi way of cooking Rajma Masala is to soak the kidney beans overnight in water, cook them in a pressure cooker and then mix in bhuna masala made with chopped onions, diced tomato, ginger, garlic and a milieu of spices including cumin, coriander, turmeric, garam masala and chili powder

About Dum Aloo
Dum Aloo (also spelled as Dam Aloo) or Aloor Dum (Bengali: আলুর দম, Hindi: दम आलू) is a potato-based curry dish. “Dum” means slow-cooked, and “aloo” is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. There are also Banarasi and Bengali variations.

About Dal Makhani
Dal makhani is made using black lentils (urad dal) and red kidney beans (rajma) that have been soaked overnight. These are mixed with tomato puree, a selection of herbs and spices that include garam masala, sabzi masala, ginger-garlic paste, and a large amount of butter. The mix is left to cook overnight on a tandoor so the dal can get a distinct smoky flavor. The dal is served with a generous garnish of fresh butter. The rich dal is usually served with naan, boiled rice etc. Today, with modern gadgets like the pressure cooker, making dal makhani is not an elaborate time-consuming process; however, soaking the pulses is an unavoidable necessity. It is an age-old recipe with rich amounts of flavour in every bite.

About Malai Kofta
In India, For kofta vegetarian varieties may use potato, calabash, paneer, or banana. Koftas in India are usually served cooked in a spicy curry and are eaten with boiled rice or a variety of Indian bread.