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Daal makhani

Preeti Jaiswani
540 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Daal makhani RECIPE

Usually we use fresh cream in daal makhani for creameness but i use milk as my secret ingredients for creamy texture and flavour.

Recipe Tags

  • Veg
  • Indian
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Whole urad daal-1 cup
  2. Kidney beans- 1/2cup
  3. Milk-1/2cup
  4. Onion paste- 1/4cup
  5. Tomato paste- 1/2cup
  6. Ginger garlic green chilly paste- 2tablespoons
  7. Melted Butter-2 tablespoons
  8. Cumin seeds- 1 teaspoon
  9. Cloves- 2
  10. Green cardamom- 2
  11. Black cardamom- 1
  12. bay leaf-1
  13. Cinnamon stick- 1 inc.
  14. Red chilly powder- 1 teaspoon
  15. Coriander powder- 1/2teaspoon
  16. Dry mango powder- 1/2teaspoon
  17. Oil-1tablespoons
  18. Fresh cream- 2teaspoon


  1. Wash whole urad and kidney beans for 3to 4 times.
  2. Take whole urad and kidney beans in pressure cooker Add 3 cup of water.
  3. Now close the cooker and let it cool till 10 to 12 whistle.
  4. After 10 whistle Let the pressure go down by itself then open the lid.
  5. Now add milk and cook on slow flam for 10 minutes without cover the lid.
  6. Now heat butter in a wok.
  7. Now add whole spices.
  8. Add ginger garlic green chilly paste and saute for a minute.
  9. Now add onion paste and saute till brown in colour.
  10. Now add tomato puree and saute till oil separated.
  11. Now add cook daal and mix well.
  12. For tadka- heat oil in a pan add cumin seeds and splutter them.
  13. Now add dry mango powder,red chilly powder and coriander powder and immediately add into daal.
  14. Garnish with fresh cream and coriander leaves.

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Sangeeta Arora
Sangeeta Arora   Jan-04-2018

Deliciously amazing!!!

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