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Chef Sanjay’s Dal Makhani

Slow cooked black dal with garlic, tomato, butter and cream
Prep Time1 hr 30 mins
Cook Time1 hr 30 mins
Soaking time8 hrs
Total Time11 hrs


  • Stockpot


  • 280 gms Whole urad dal black lentil
  • 60 gms Red kidney beans
  • 3 tbsp vegetable oil
  • Pinch of asafoetida
  • 650 ml Tomato puree
  • 1 tsp cumin seeds
  • 1 green chilli crushed
  • 10 cloves garlic finely chopped
  • 1 piece ginger finely chopped
  • 1 tsp Kashmiri chilli powder
  • ½ tsp garam masala powder
  • ½ tsp crushed Kasoori methi dry fenugreek leaves
  • 100 gms butter
  • 60 ml single cream
  • 1 tbsp chopped coriander for garnish
  • ½ ginger slivers for garnish
  • 1.5 to 2 ltrs Water for cooking dal


  • Soak the black lentils and kidney beans overnight in a bowl in plenty of water.
  • In a large heavy bottom stock-pot add the black lentil and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scarp of the foam from the top. Continue cooking for further 1 hour and 30 minutes
  • Drain, reserving the cooking water and set aside to use for later. Mash the lentils till you have a coarse consistency. You want some lentils whole but most of it mashed.
  • In a heavy bottom large stockpot heat the oil, add the asafoetida, chilli and cumin seeds. Let them crackle for few seconds and add the garlic and ginger for frying for a further 30 seconds, add chilli powder. Cook till the oil seperates.
  • Add the tomato puree and fry for a further 3 minutes to let it cook
  • Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal
  • Add 650 mls cooking liquid and stir. Bring to a boil and simmer for 60-90 minutes on a very low heat with the lid on. Make sure to stir a few times preventing it from sticking to the bottom of the pan
  • The dal should be thick and creamy so add a little more water only if you need to. Add the garam masala powder along with the butter. Stir well simmering for a minute
  • Just before you serve add crushed Kasoori methi, butter, a swirl of cream, fresh coriander and ginger. Serve with paratha or pulao


Serve with paratha or pulao

Punjabi Matar Paneer

Indian cottage cheese cooked with tomato, ginger and green peas
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Punjabi


  • Frying Pan
  • Heavy bottom pot
  • Frying Spoon
  • Blender
  • Mixing Bowl


For Frying Paneer

  • 500 gms Paneer
  • Oil for shallow frying paneer

For Curry

  • 2 tbsp Oil
  • 250 gms White onion finely chopped
  • 2 inc Ginger roughly chopped
  • 2 cloves Garlic roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Turmeric
  • 1 tsp Chilli Poweder
  • 400 gms Tomatoes blended to a puree
  • 1 Pinch of sugar
  • Salt to taste
  • 200 Ml water
  • 200 gms Frozen green peas
  • ½ tsp Garam masala powder
  • ¼ bunch coriander- chopped for garnish


  • Lightly dry roast and grind the cumin seeds and coriander seeds to a powder in a spice grinder or pestle and mortar and set aside.
  • Blend the ginger and garlic with some water to a smooth paste and set aside.
  • Dab any excess moisture from the paneer on kitchen paper and cut into bite size cubes.
  • Heat vegetable oil for shallow frying in a pan over a medium heat. Add the paneer cubes in batches and fry till light golden brown, remove and add to a bowl of warm water. Let it soak while you make the gravy.
  • Heat oil in a heavy bottom pot over medium heat. Add the onions and fry till golden brown, turn the heat to low and add the ginger and garlic paste. Saute well for 2 minutes stirring continuously.
  • Add the cumin, coriander powder along with the turmeric and chilli powder. Fry for a minute and add a bit of water to prevent burning, and continue cooking till the raw flavour of the spices is gone.
  • Add in the blended tomatoes, simmer the curry over a low heat for 8-10 minutes with lid on. Stir a couple of times through the cooking process.
  • Add 200mls water along with the sugar and salt. Continue to simmer for 5 minutes with the lid on.
  • Add frozen green peas along with the garam masala.
  • Drain the water from the paneer and add the cubes to the curry.
  • Stir well making sure to coat all the pieces with the sauce. Simmer for 2 minutes and turn the heat off.
  • Garnish with coriander and serve with paratha or pulao and raita.