Punjabi Dal Makhani Recipe

Name: Punjabi Dal Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Urad Dal (black matpe beans); 1/4 cup red kidney beans (rajmah); 2 teaspoons cumin seeds; 8 garlic cloves, chopped; 2 inches gingerroot, chopped; 1 teaspoon garam masala powder; 1/2 cup fresh cream; 1 teaspoon red chili powder; 3 tablespoons butter; 2 tomatoes, chopped (extra large tomatoes); 1 onion, chopped; 1 tablespoon oil; salt

Servings: persons

3/4 cup Urad Dal (black matpe beans)
1/4 cup red kidney beans (rajmah)
2 teaspoons cumin seeds
8 garlic cloves, chopped
2 inches gingerroot, chopped
1 teaspoon garam masala powder
1/2 cup fresh cream
1 teaspoon red chili powder
3 tablespoons butter
2 tomatoes, chopped (extra large tomatoes)
1 onion, chopped
1 tablespoon oil
salt

1
Soak whole black urad and rajma overnight in 3-4 cups of water.
2
Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
3
Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
4
Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
5
Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
6
Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
7
Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
8
Serve hot with Naan or Paraatha.
9
Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup Urad Dal (black matpe beans), 1/4 cup red kidney beans (rajmah), 2 teaspoons cumin seeds, 8 garlic cloves, chopped, and more.

Yes, Punjabi Dal Makhani falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Punjabi Dal Makhani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions