Dal Makhani Mix
200 g Dal makhani and soak in water for 8-10 hours.
Add soaked Dal makhani into a heavy bottom pan with water (1200ml) & add a Pinch of Salt. Let it cook on low flame for 1.5 hours.
Heat butter in a pan & add 1 tablespoon ginger garlic paste & 60 g fresh tomato purée. Add Dal makhani spice mix, salt, & sauté.
Add the boiled Dal makhani into the pan and stir it well. Keep on stirring until it thickens if required add water to adjust the consistency of gravy. Cover the lid and cook on medium flame for 4-5 minutes.
Add 100ml fresh cream, mix well.
