Step-by-Step Instructions

1. 1.Prepare Ingredients

   Slice potatoes, green bell peppers, and red onions. Mince garlic and julienne ginger. Chop tomatoes. If making homemade ghee, follow the instructor's method: boil non-homogenized milk, skim fat, process to butter, then into ghee.

2. 2.Start Dal Makhani (Instant Pot)

   Heat 1 tablespoon of ghee or oil in an Instant Pot. Add 2-3 whole dry red chilies.

3. 3.Prepare Stir-Fry Base

   In a separate pan, heat 2-3 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds. Once they start to splutter, add minced garlic and julienned ginger. Sauté for 1-2 minutes until aromatic.

4. 4.Cook Bell Pepper Potatoes Stir-Fry

   To the pan with sautéed ginger and garlic, add sliced red onions and cook until translucent (about 3-4 minutes). Add sliced potatoes and cook for 5-7 minutes until they start to soften. Then add sliced green bell peppers and green peas. Season with 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander seed powder, 1 teaspoon garam masala, and salt to taste. Continue to stir-fry until all vegetables are cooked through and flavors are well combined.

5. 5.Cube Paneer

   Cut 100g of paneer into small cubes.

6. 6.Finish Dal Makhani

   To the Instant Pot with chilies, add lentils, chopped tomatoes, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander seed powder, 1 teaspoon garam masala, and salt to taste. Add enough water to cover the lentils and cook until tender and creamy. Stir in cubed paneer if desired.

7. 7.Prepare Raita

   Grate cucumber and mix with 2 cups of yogurt. Season with salt and a pinch of roasted cumin powder if desired.

8. 8.Serve

   Serve the Smooth Creamy Dal Makhani hot, garnished with fresh cilantro. Serve the Bell Pepper Potatoes Stir-Fry hot, garnished with julienned ginger and pomegranate seeds. Accompany with cooked Basmati Rice, Cucumber Yogurt Raita, and a fresh salad.