Dal Makhani Recipe | Restaurant Style Recipe | दाल मख्नी होटल जैसी | Chef Sanjyot Keer | Your Food Lab
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Dal Makhani Recipe | Restaurant Style Recipe | दाल मख्नी होट…
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60-Minute vs 3 Hour vs 12 Hour DAL MAKHANI series EP 1 | Chef Sanjyot Keer Welcome to my Facebook exclusive DAL MAKHANI series where I am cooking one of India’s most iconic dishes in three completely different ways… just to see whether the ‘Cooking Time’ changes the flavour!! 🔥 Episode 1 is the 60-minute quickest version. Fast. Creamy. But is it close to the real deal? You’ll see how a pressure cooker speeds everything up, how the dal breaks differently and use some tricks to fasten the process
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60-Minute vs 3 Hour vs 12 Hour DAL MAKHANI series EP 1 | Chef Sanjy…
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60-Minute vs 3 Hour vs 12 Hour DAL MAKHANI series EP 2 | Chef Sanjyot Keer Back with Episode 2 of my Facebook exclusive Dal Makhani series 🔥 Today we move from “quick”… to “slow enough to taste the difference.” A 3-hour simmer changes everything — deeper colour, softer aroma, and that gentle starch release you simply don’t get in a pressure cooker. The potli works its magic. The slow simmer builds a rounder, fuller flavour. Same ingredients. More patience. A Dal Makhani that feels a little clos
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60-Minute vs 3 Hour vs 12 Hour DAL MAKHANI series EP 2 | Chef Sanjy…
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60-Minute vs 3 Hour vs 12 Hour DAL MAKHANI Series EP 3 | Chef Sanjyot Keer This is the 12-hour slow-cooked version - the finale of my exclusive Facebook series! 🔥 This is how Dal Makhani was traditionally made, back when people had the patience and the skill to use the tandoor’s residual heat at night for better fuel efficiency. The result? A magical, melt-in-mouth Dal Makhani. A gentle coal fire. A pot that barely bubbles. Hours of starch breaking down naturally. By morning, the dal turns silk
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Broccoli Tandoori Makhani by Chef Sanjyot Keer | Your Food Lab
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