Restaurant Style Dal Makhani & Fish Amritsari | North Indian Classic Combo | скачать в хорошем качестве

Restaurant Style Dal Makhani & Fish Amritsari | North Indian Classic Combo |

Part 2 of Punjab special ! Experience the best of North Indian comfort food with this classic restaurant-style combination — creamy Dal Makhani paired with crispy Fish Amritsari. In this episode, we show you step-by-step how to prepare both dishes using traditional techniques and simple ingredients, bringing out rich flavours, perfect textures, and authentic Punjabi taste. Slow-cooked black urad dal simmered with butter and cream meets perfectly spiced, golden-fried fish fillets — a pairing that’s indulgent, satisfying, and ideal for a weekend meal or special gathering. DAL MAKHANI Ingredients Black Urid Dal (whole) – 1 cup Rajma – ¼ cup Chana Dal – 2 tbsp Black Cardamom – 2 Bay Leaf – 1 Cinnamon – 1 small piece Ghee – 2 tbsp Ginger Garlic Paste – 1 tbsp Tomato Purée – 150 g Coriander Powder – 1 tbsp Deggi Chilli Powder – 2 tbsp Turmeric Powder – a pinch Hing – a pinch White Butter – 100 g Milk (optional) – ½ cup Cream – 1 tbsp Kasuri Methi (toasted & crushed) – 1 tbsp Salt – to taste Method 1️⃣ Wash and scrub the black urid dal thoroughly and soak it overnight along with rajma and chana dal. 2️⃣ Pressure cook the soaked dals with black cardamom, bay leaf, cinnamon, and enough water for 3–4 whistles. 3️⃣ Heat ghee in a heavy-bottom pan and sauté ginger garlic paste until aromatic. 4️⃣ Add tomato purée and cook until moisture evaporates and fat separates. 5️⃣ Add coriander powder, deggi chilli powder, turmeric, and hing. Mix well. 6️⃣ Add the cooked dal, white butter, and salt. Simmer on low heat, stirring occasionally. 7️⃣ Add milk if required for consistency. 8️⃣ Finish with cream and kasuri methi. Simmer for a few minutes and switch off. FISH AMRITSARI Ingredients Fish Fillets – 6 Lemon Juice – from 1 lemon Salt – to taste Red Chilli Powder – 1 tbsp Turmeric Powder – 1 tsp Ginger Garlic Paste – 1 tsp Ajwain – a pinch Hing – a pinch Besan (Gram Flour) – 1 tsp Corn Flour – 1 tsp Rice Flour – 1 tsp Egg – 1 Chaat Masala – 1 tsp Oil – for deep frying Method 1️⃣ Wash the fish fillets and pat them completely dry. 2️⃣ Add salt, lemon juice, red chilli powder, turmeric powder, ginger garlic paste, ajwain, and hing. 3️⃣ Mix well and rest for 15 minutes. 4️⃣ Add besan, corn flour, rice flour, and egg. Mix to coat the fillets evenly. 5️⃣ Heat oil in a deep pan over medium to hot heat. 6️⃣ Fry the fish fillets until golden, crispy, and cooked through. 7️⃣ Drain on absorbent paper and sprinkle with chaat masala. 8️⃣ Serve hot with lemon wedges and mint chutney. 🍽️ Serving Suggestions ▶️ Serve Dal Makhani with naan or jeera rice ▶️ Pair Fish Amritsari with mint chutney and onion rings Enjoy both together for a complete Punjabi-style meal In this video you’ll learn: ▶️ How to make creamy, smoky Dal Makhani the classic way ▶️ How to get perfectly crispy Fish Amritsari fillets ▶️ Plating tips to serve both dishes together beautifully ▶️ Serve this combo with naan, jeera rice, mint chutney, and lemon wedges for a complete meal. _____________________________________________________________________________________________ Chapters: 00:00 Introduction 00:32 Dal Makhani 14:37 Fish Amritsari 19:38 Plating ____________________________________________________________________________________________ 📌 Try this recipe and let us know how it turned out in the comments! 👍 Like | 💬 Comment | 🔔 Subscribe for more restaurant-style recipes #dalmakhani #fishamritsari #punjabifood #northindianfood #restaurantstylerecipes #indianfood #comfortfood #homecooking #foodvideo #indianrecipes #seasonedbysiddharth #punjabspecial