Dal Makhani

Soak whole black urad dal and rajma overnight and pressure cook until soft. Heat butter in a pan, add ginger-garlic paste and sauté lightly. Add tomato puree and cook until the butter separates. Stir in salt, red chilli powder, and Rajesh Super Garam Masala. Add cooked dal and rajma and simmer on low heat for a rich, creamy texture. Finish with cream and garnish with coriander. Serve hot with naan or rice.