Dal Makhani Dal Makhani Dal Makhani


Dal makhani is one of the most popular Indian dishes originated from Punjab region of India. Dal refers to lentils and Makhan refers to butter. Traditionally it is prepared several hours on coal fire. Slow cooking yields creamy, thick and best tasting buttery dal. It is served with plain roti or naan. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe at your home and gather all the praising.


  1. Wash dal and rajma together several times and soak overnight or at least for 4-5 hours
  2. Pressure cook it with 2.5 cups of water, bay leaf and cardamom for 4-5 whistles on a medium flame or for 25-30 minutes if cooking in a pot
  3. Heat a pan with butter or oil.
  4. Add cumin and allow to crack
  5. Add ginger, garlic, hing and sauté until aromatic
  6. Add onions and fry till they turn golden
  7. Add tomatoes, turmeric, and chili powder, salt and green chili.
  8. Saute until tomatoes turn mushy.
  9. Add garam masala, coriander powder.
  10. Saute well again for 1-2 minutes
  11. Pour the cooked lentils along with stock
  12. Stir and cook for 2 hours.
  13. Stir in between to prevent burning at the bottom
  14. Add half cup water whenever dal thickens
  15. You will be left with thick creamy dal now.
  16. Add cream and stir.
  17. Cook for another 5-7 minutes
  18. Add chopped coriander, ginger for garnish
  19. You can also garnish with buter or cream
  20. Serve makhani with naan, roti, plain rise or jeera rice.

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