u/BackSmall5646

Paneer Lababdar paired with some crisp butter tandoori roti is my ultimate comfort meal. I really want to start making it from scratch at home, but I always struggle to get that perfect gravy texture.

How do you achieve that ideal balance of tanginess from the tomatoes and the rich, creamy texture from the cashews and melon seeds? Does anyone have a foolproof technique or a specific ratio they swear by for nailing that restaurant-quality gravy?

I absolutely love a rich, smoky Dal Makhani, but whenever I try making it myself, it just tastes like a very standard lentil soup. It never has that deep, complex flavor you get from a good restaurant.

What is the actual secret here? Is it simmering it for 24 hours straight? Are you all doing the dhungar method with charcoal? Or is the secret just adding an illegal amount of butter and cream at the very end?

I would love to hear your best techniques or non-negotiable steps for getting it right!