hello darlings welcome to another episode of curries and stories today I'm going to make a childhood favorite dal makhani now what I have here is some or a doll and some kidney beans which need to be soaked overnight a minimum of eight hours and of course I pour that into my pressure cooker water and all it's got some water in let's put a little bit more maybe halfway so lid on and I'm going to pop this on this size to cook because while that's happening I'm gonna make the dough con that'll take about eight whistles or until the rajma is soft and mushy a big dollop of Glee in there so you may think that's a lot of key it is a lot of key but we are making dal makhni after all oh that's nice and hot add some cumin let that sizzle now in that I'll add my sliced onion so while the onions are browning I'll tell you when I first had dal makhani when we were kids my parents do take us to India for holidays and we used to do road trips to the Punjab from Delhi and we'd stop off at these little harbors on the way and the dal makhni ah it was amazing so I've always had this like fondness for it cuz it always reminds me of my childhood and how fattening it is and that smell of ki it's just oh my mouth is watering YUM so you can see that the onions are browned nicely into that I'm adding some sliced garlic I like to add sliced garlic because I like that garlicky flavor we should just Brown that keep stirring because remember you've got the onions browning you want them to burn so as you can see the garlic has taken on a little bit of colour now into that I'm going to add some ginger and more garlic paste this is a paste version for EMS can you get a nice sizzle sizzle lovely and now Chili's slice them in as many as you like and I like it hot so I'm adding about five or six green chilies lovely chili powder turmeric salt to taste and now finally for some tomato now we just wait for the tomatoes to break down a little bit while the tomatoes are broken down nicely let's have a quick taste make sure it's seasoned enough smells good Oh hot hmm mm-hmm I'm going to turn this off it's had about eight whistles let's see what's happening underneath log left so you see the kidney bean is mashing nicely on the back of my spoon that's what you want it's done right I'm going to pour this into my cigar carefully now as you're stirring mash the doll mash the kidney beans of the back of the spoon just to bring it all together and it becomes creamy and thick and luscious now to help it'll amalgamate together I'm going to add another one of my favorite ingredients butter you may think that's a lot it is so with all that mashing action that I've been doing the dawn has thickened up really nicely whole coriander seeds here a little sprinkle it just lifts the dog quick little stir turn the gas off and now for a flourish of xulima tea which is dried fenugreek this gives it that unique dal makhani flavor stir that in some homemade garam masala give it a little sprinkle stir and it's ready and now for the final flourish cream and there you have it guys my version of dal makhni reminding me of the days when we used to go through Punjab in the doublers aha enjoy