Dal makhni recipe

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Daal Makhni is a creamy, buttery Punjabi favorite. Very similar to the famous ‘Butter Chicken’, this is one of the most popular daals on any Indian restaurant menu.


  • 1 cup split black gram (chilka urad daal)
  • ½ cup rajma or red kidney beans cooked
  • 1 small onion
  • 4 garlic cloves
  • 1 inch ginger
  • 3-4 medium tomatoes
  • ½ cup tomato puree or crushed tomatoes
  • ½ tsp garam masala
  • 1 tsp sugar
  • Salt to taste
  • 2 Tbsp oil
  • 1 tsp kasoori methi crushed (dried fenugreek)
  • 1 tsp Kashmiri chili powder or paprika
  • 3 Tbsp heavy whipping cream
  • Pat of butter
How to Make It
  1. Soak whole black gram/ urad lentils and kidney beans overnight. For a shorter version, you can use split black urad lentils and canned kidney beans.
  2. Pressure cook the lentils and kidney beans for 3-4 whistles and steam for 15-20 minutes. You want them to cook really well. Alternatively, use the stove top method to cook the lentils and add in canned kidney beans at the end.
  3. Chop onions, garlic, ginger and tomatoes. Boil them until they are cooked or softened.
  4. Cool, drain and grind to a paste. Add oil to a stock pot or wok and add masala paste from step 4 when oil is hot.
  5. Fry the paste on medium heat until aromatic and cooked, adding splashes of water to prevent sticking.
  6. Add the garam masala, Kashmiri chili/ paprika and mix well.
  7. Fry this until the color darkens and the spice paste is cooked more.
  8. Now add the cooked daal + beans to this masala paste.
  9. Mix well and add water to get desired consistency.
  10. Bring to a boil and season.
  11. Add the canned tomato puree/ crushed tomatoes and mix in well.
  12. Add some cream and save some for garnish.
  13. Mix in the cream and switch off the heat.
  14. Garnish with more cream, a pat of butter and kasoori methi.
  15. Serve with Naan, Roti or Rice.

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