Chili mushroom gravy is a very simple, straight-forward and delicious recipe you can cook on such lazy weekends and have an absolute clean break from Indian food menu while keeping your health and taste on priority. Freshly brought button mushrooms are simply fried and tossed in a thick rich and spicy sauce and stirred in an Indo-Chinese style recipe only to give you that perfectly balanced flavor of veggies and mushroom together, so delicious that you will lick your fingers clean.
It is said that the more slow cooked Dal Makhani is, the better it tastes. In many places, Dal Makhani is slow simmered overnight or for many hours, this slow cooking method thus makes a world of difference to the consistency of the dal. Slow cooking makes the Dal very rich and creamy with its scrumtious finger-licking taste. The fastest way to cook the Dal are in the pressure cooker but make sure that you cook the dal makhani on a low flame for atleast 20-25 minutes once its prepared at the end.