Dal Makhani
- 2
- 11
- 15min
- 45min
A slow-cooked Punjabi classic of whole black lentils and kidney beans simmered in a rich, buttery tomato gravy.
Quick Info
-
Course
Main Course -
Cuisine
North-Indian
Ingredients
Dal Makhani
Cooking Steps
Dal Makhani
Step 1 :
Pressure cook soaked dal and rajma with 3 cups of water and salt for 8–10 whistles until soft. Do not drain.
Step 2 :
Heat butter in a pan. Fry onions until deep golden brown.
Step 3 :
Add ginger-garlic paste. Cook 2 minutes until the raw smell is gone.
Step 4 :
Add tomato puree, red chilli and turmeric. Cook until oil separates, about 8 minutes.
Step 5 :
Add the cooked dal with its water. Stir well.
Step 6 :
Simmer on low heat for 20–25 minutes, stirring occasionally, until thick and creamy.
Step 7 :
Stir in garam masala and cream. Simmer 2 minutes.
Step 8 :
Top with a knob of butter. Serve hot with naan or rice.
Quick Info
Course
Cuisine
Shop Ingredients
Dal Makhani
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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