Daal Makhani Recipe


  • 1 cup whole black pulse (urad sabut)
  • 1table spoon Red kidney beans (Rajma)
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 1" Ginger piece
  • 2-3 green chillies finely chopped
  • chopped coriander (dhania) leaves
  • 4-5 flakes Garlic paste
  • 1/2 cup stirred curd
  • 1/2 cup fresh stirred cream (malai)
  • 2 table spoon butter
  • 1 tea spoon cumin (jeera) seeds
  • ½  tea spoon turmeric powder
  • ½  tea spoon  Garam masala
  • Red chilli powder to taste
  • ½  tea spoon coriander (dhania) powder
  • Salt as per your  taste

Preparation Method

  1. Soak kidney beans in water overnight.
  2. Cook kidney beans & pulse with water and little salt in to pressure-cook till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes.
  3. Add curd and cream to the pulse.
  4. Now in a kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
  5. Now add ginger, green chillies and tomatoes and fry till tomatoes soften.
  6. Now add turmeric powder, chilli powder, coriander powder & salt and fry again for a moment.
  7. Add pulse and stir on medium flame. As soon as it starts boiling remove from the gas.
  8. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
  9. Serve hot with laccha paratha, naan or rice.