Dal Makhni

Dal makhani is a popular dish which originated from Punjab region of India. This dish however is now very popular and found in most of the restaurants/Dhabas all across India Dal refers to lentils(specifically whole urad dal and Kidney beans) and makhani translates to buttery. This Dish was traditionally slow cooked for hours and had heaps of butter and cream to give rich flavor to it.
It is best enjoyed with naan, tandoori Roti and even rice. There are a lot of recipes available for it but I prefer below version of this and this is loved by my family, and they find it closest to dal makhani served in best of restaurants.


  • 2-3 tablespoons olive/vegetable oil
  • 50 gms butter
  • 3/4 cup whole urad dal (soaked overnight in water)
  • 1/4 cup Rajma/kidney beans (soaked overnight in water)
  • 2 Onions chopped finely
  • 1/2 cup Tomato Puree
  • 3 cloves of Garlic (minced) (optional)
  • 1 tablespoon ginger julienne
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red Chili powder
  • 1/2 teaspoon Garam Masala powder
  • 1 teaspoon roasted Cumin powder
  • 2 teaspoon coriander powder
  • 1 teaspoon Kashmiri Red Chilli powder (Degi Mirch)
  • 1 cup milk (at room temperature)
  • 1/4 cup fresh Cream
  • 1/4 cup Cashews (optional)
  • 2-3 tablespoons grated cottage cheese/paneer (optional)
  • Handful of chopped coriander leaves
  • Salt to taste


  1. Add soaked urad daal and kidney beans in a pressure cooker with 2.5 cups of water and cook it on medium flame for 2 whistles and then switch to simmer for next 25-30 minutes.
  2. Wait for pressure to be released and then add milk to it and let it simmer on low flame for another 30 minutes, longer the better. Keep it aside.
  3. Put a pan on medium flame, pour oil and half quantity of butter and saute onions till translucent. Add garlic and ginger to it and cook for another minute or two.
  4. Add tomato puree and cook it for next 10 minutes till raw smell of tomatoes subsides.
  5. Add red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder and cook it for another 5-10 minutes for flavor of masala to be absorbed in gravy.
  6. Once onion-tomato mixture is cooled down then grind it in blender/mixer for smooth consistency.
  7. Add onion tomato paste in hot pan/kadhai and add cooked daal and kidney beans. Cook it on medium flame for another 20-30 minutes.
  8. Adjust the consistency by adding milk/water as per your preference.
  9. Add cream to it and cook for another 10 minutes and add salt per taste.
  10. Add garam masala at the end and garnish it with cashews, cottage cheese/paneer, remaining butter, and coriander leaves.

Daal Makhni

Additional Tips & Tricks

  • Cashews, cottage cheese and butter garnishing will elevate the dish so be generous.
  • Please avoid adding salt in the beginning while pressure cooking lentils as it may lead to curdling when milk is added. Best is to add it at the end.

2 Comments Add yours

  1. Sandhya Jain says:

    Awesome recipe… just added cream in the end to garnish too and it was mind blowing ❤

    Liked by 1 person

    1. Richa Jain says:

      Thank you for the feedback and trying out recipe .


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