Dal Makhni

In a preheated pot add desi ghee and ginger garlic paste. Cook for a few seconds.

Add red chili powder and mix it well. Now add tomato puree, salt and cook until oil separates. Set aside.

In a pot heat water and add daal mash, red kidney beans and cook for 30-35 mins over medium-low flame. Skim off the scum.

Mash the cooked lentils and beans well while cooking. Add prepared masala and cook over low flame for 30 mins.

Add NESTLÉ MILKPAK Butter and cook until butter melts. Add dried fenugreek, garam masala powder and cook for a minute.

Add NESTLÉ MILKPAK Dairy Cream and mix it well.

Dish it out in a serving pot, garnish it with NESTLÉ MILKPAK Dairy Cream, NESTLÉ MILKPAK Butter and serve.