Dal Makhni.

Dal Makhani is a buttery and creamy dal that is famous in North India. There isn’t a time or a festival when dal makhani isn’t made or enjoyed. It is one of the most common main meals served in any north Indian restaurant. Kidney beans and black whole urad dal are used to make this creamy and rich dal.

Dal makhani is usually served with naan.

This restaurant-style Dal Makhani has subtle smokey tastes and a creamy texture from the lentils. If you enjoy true Punjabi cuisine, you will enjoy this Dal Makhani even more.



  • Urad dal 1 cup
  • Rajma 45 gram
  • Water 4-5 cup
  • Ginger garlic paste 2 tbsp
  • Red chilli paste 1 tbsp
  • Salt 2 tbsp
  • Refined sunflower oil 4 tbsp
  • Clarified butter (ghee) 3 tbsp
  • Cumin seed 1 tbsp
  • Tomato paste 150 ml
  • Red chilli paste 1 tbsp
  • Garlic paste 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Kitchen king masala 1 tbsp
  • Salt 2 tbsp
  • Carom powder (ajwain) 1 tbsp
  • Fresh cream
  • Coriander¬†

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