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Indian

Punjabi Dal Makhani

Dal makhani simmers black gram and kidney beans overnight with butter and cream until they turn glossy.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Punjabi Dal Makhani

9 hr 30 mintotal

1 hr 30 min hands-on8 hr hands-off

Prep 30 min · Cook 1 hr

Serves
2
Difficulty
Hard
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 8 hours of inactive soaking before cooking; the long soak helps the urad and rajma soften into a creamy dal makhani.

Method

  1. Thoroughly rinse and soak the whole black gram and red kidney beans in ample water for a minimum of 8 hours, ideally overnight.

    8 hr

  2. Drain the soaked lentils. Pressure cook with the measured water and a portion of the salt for 6–8 whistles until exceptionally tender. Mash lightly to encourage a creamy texture.

  3. In a heavy-bottomed pan, melt a portion of the butter over medium heat. Add the ginger-garlic paste and sauté until the raw smell fades.

  4. Add the tomato puree and Kashmiri red chilli powder. Cook steadily until the butter begins to separate from the masala base.

  5. Add the cooked lentils along with their cooking liquid. Stir thoroughly, mashing slightly to thicken the base.

  6. Simmer uncovered on very low heat for 30–40 minutes, stirring periodically. Add water as needed to keep the dal creamy and loose enough to stir.

    30–40 min

  7. Incorporate the remaining salt, garam masala, crushed dried fenugreek, and the remaining butter. Stir well to combine.

  8. Remove from the heat and gently fold in the fresh cream to finalize the dish.

  9. Let the dal rest covered for 5 minutes before serving so the flavours settle.

    5 min

How to tell it's done

The presentation should showcase a rich, thick, and profoundly creamy consistency with an unmistakable velvety mouthfeel.

Getting it right

Tip

Do not rush the low simmer; slow cooking gives dal makhani its velvety depth. Add butter at the end for gloss instead of boiling the cream hard.

What to serve it with

Pairs exceptionally well with traditional breads like Garlic Naan or Butter Naan, as well as fragrant Jeera Rice.

Common mistakes

The urad or rajma stays firm even after simmering.
Soak the beans overnight and pressure cook until they mash easily before adding dairy. Cream and butter cannot hide undercooked beans.

Storing and reheating

Refrigerate dal makhani in a shallow covered container for up to 3 days. Reheat gently until hot, stirring in water if needed; freeze for up to 2 months, adding fresh cream after reheating.